Pastry Tart Crust
Yield
1 piePrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ⅓ | cup |
vegetable shortening
|
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
grapefruit soda
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 79 | ml |
vegetable shortening
|
*
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
grapefruit soda
|
* |
Directions
combine flour and salt in a large bowl add the shortening and rub into flour with your hands, until well blended add grapefruit soda, 1 tablespoon at a time, and toss with a fork continue to moisten and toss with a fork, just until dough holds shape wrap in plastic, chill. rollout to a thickness of ⅛ thick press onto the bottom and up the sides of the tart pan. line with foil and fill with beans, rice or other pie weights. bake at 400℉ (200℃) for 10 minutes, remove foil, bake at 400 degrees, until golden. fill as desired
