Pastry Crust Mix Colonial Williamsburg Cookbook Recipes

PASTRY CRUST MIX (COLONIAL WILLIAMSBURG COOKBOOK)

Steps:

• 1. Mix the dry ingredients together. Blend in the shortening with knives or a pastry blender until the mixture is of pebbly consistency. OR, place ingredients in food processor and PULSE until of coarse consistency. Store mix in a covered container in the refrigerator. When needed, measure out the following amounts:
• 2. 8-inch pie: One crust, 1 to 1 1/4 cups. Two crust, 2 to 2 1/4 cups 9-inch pie: One crust, 1 1/2 cups. Two crust, 2 1/2 cups 10-inch pie: One crust, 1 3/4 cups. Two crust, 2 3/4 cups 12 tart shells: 2 3/4 cups
• 3. Moisten the measured pastry mix with enough ice water to hold the dough together when pushed lightly with a fork. Roll out on a lightly flourerd board or pastry cloth.
• 4. Note: when a recipe calls for a prebaked shell or shells, line the pan(s) with dough, prick well with a fork, weight with beans or pie weights, and bake at 425 degrees for 12-15 minutes or until golden brown.

COLONIAL GAME PIE (KING'S ARMS TAVERN)

Steps:

• 1. Preheat oven to 400 degrees. Salt the cavity of the duck and place it on a rack in a shallow roasting pan, breast side up. Bake for 30 minutes at 400, reduce the heat to 325, and bake until the duck tests done.
• 2. Simmer the rabbit in a small amount of water for 60 minutes or until tender.
• 3. Cut the venison into large cubes and saute in the vegetable oil in a large skillet until well browned, stirring and turning as necessary. Remove the venison and drain the oil from the skillet.
• 4. Add the port wine to the skillet and boil for 2-3 minutes, scraping up any brown particles. Return the venison to the skillet and add the Brown Sauce. Simmer for 45-60 minutes, or until the venison is tender.
• 5. Cut the duck and rabbit meat in medium-sized pieces, and place in the skillet with the venison to keep warm. Season with the Worcestershire sauce, garlic, pepper, and currant jelly.
• 6. Saute the mushrooms in the butter until lightly browned. Fry the bacon until crisp, and drain. Heat the onions and drain.
• 7. Divide the game mixture into individual greased casserole dishes and garnish the top of each with mushrooms, bacon, and onions. Cover each dish with the pastry crust, trim the edges, and prick the tops to allow the steam to escape.
• 8. Beat the egg lightly with the milk to make an egg wash and brush the tops of the pastry with the mixture. Bake in a 350-degree oven for 20-25 minutes or until the crust is golden brown. Serve piping hot.