Recipe by Oxmoor House January 1983

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Recipe Summary

Yield:
10 pastry shells
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in cheese. Sprinkle cold water evenly over surface, stirring with a fork until all dry ingredients are moistened.

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  • Shape dough into 10 balls. Roll to 1/4-inch thickness, and fit into ten 3-inch tart pans. Bake at 425° for 10 minutes or until golden brown. Gently remove pastry shells from pans; set aside to cool before filling.

Source

Oxmoor House Homestyle Recipes

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