Wheat Germ Single Crust Pastry
|All purpose flour||1 Cup (16 tbs)|
|Wheat germ||2 Teaspoon (Kretschmer)|
|Vegetable shortening||6 Teaspoon|
|Cold water||3 Teaspoon|
Combine flour, wheat germ and salt in bowl.
Stir well to blend.
Cut in shortening with pastry blender until mixture looks like coarse meal.
Add water a little at a time, mixing lightly with fork.
Shape dough into a firm ball.
Refrigerate, it desired, for easier handling and to prevent shrinkage.
Roll out into a 12 in. (30.5 cm) circle on a lightly floured cloth-covered board.
Place loosely in 9 in. (23 cm) pie plate.
Fold edge under.
Press into upright rim.
Flute as desired.
Prick entire surface of pastry bottom and sides with fork before baking.
Bake at 475°F (250°C) for 8 to 10 minutes until lightly browned.
Cool on rack.