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Pastry for Chicken Pies

(see also Little Chicken Pies)

6 cups sifted all-purpose flour
3 tsp. salt
1 lb. shortening
3/4 to 1 cup ice water

Sift then measure flour; resift with salt. Cut in 2/3 of the shortening until mixture resembles fine meal. Cut in remaining shortening until size of fine peas. Add water a small amount at a time, mixing lightly with fork. Add only enough water that particles cling together when pressed lightly. Roll as directed for chicken pies.





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.