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 Post subject: Press-in-pan 7Up pastry
PostPosted: Wed Aug 15, 2007 2:22 pm 

Joined: Sat Apr 01, 2006 1:02 am
Posts: 164
Location: Winnipeg
This recipe was in today's Wpg Free Press, and I thought it might be useful to many here. I also included the columnist's "taste tester notes" since they include lots of helpful points.

If anyone tries it, please post to let me know how it works out. I hope to use it too!

"Press-in-pan 7Up pastry

1250 ml (5 cups) flour
5 ml (1 tsp) salt
454 g (1 lb) lard
250 ml (1 cup) 7Up

Mix flour with salt. Cut in lard. Add 7Up, using hands to mix just until dough forms a ball. Form into 4 balls. Chill. Press into pie pans.

Taste Tester Notes: This makes a tender, slightly crumbly pastry for single crust pies.
I found it browns faster than my usual pie pastry, so you may need to decrease the temperature and baking time a bit in your recipes, depending on your oven and the type of pan you use. (I pricked the dough and baked as a shell in a Pyrex pan for about 12 minutes at 400 F for a lemon meringue pie, with good results). Similar recipes called for Crisco instead of lard. Yields pastry for four 9-1/2-inch to 10-inch single crust pies. Recipe can be halved. Extra dough can be well wrapped and frozen."

*Son, 5 years old: Asperger's, allergic to eggs, peanuts, and mustard seed (outgrew dairy and soy)
*Son, 23 months old
*Hubby: allergic to cats and trees (non-specified types)
*Self: allergic to penicillin

 Post subject:
PostPosted: Wed Aug 15, 2007 2:54 pm 

Joined: Tue Nov 29, 2005 4:04 pm
Posts: 2044
Location: Gatineau, Quebec
This sounds like the kind of recipe that little kids would like to help with... Lots of fun textures to play with. :)


Karen, proud Mom of
- DS1 (12 yrs): allergic to cashews, pistachios, Brazil nuts, potatoes, some legumes, some fish, pumpkin seeds; OAS
- DS2 (1o yrs): ana. to dairy, eggs, peanuts; asthma

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