sketch of Bob above the Pastie/Pie Dough recipe.

PASTIE/PIE DOUGH From MARQUE MARK’S PASTIES in the Riverland Plaza Sterling Heights (586) 323-3764

Mix 2 1/2 c. all purpose flour with 1 t. salt. Cut in 2 sticks of butter, cut into small pieces, to make a coarse meal. Add 1/4-1/2 c. ice water to form into a smooth dough (don’t over work the dough). Roll into a ball, wrap in plastic wrap and chill for 1 hour. Roll out into (9 inch) circles about 1/8 inch thick (roll out to 1/4 inch if making a pie dough and add 1 t. sugar to the recipe). Bake 375° for 45-55 minutes for pasties or 375° for 45 minutes for pies. Dough can be frozen up to 1 month.
(makes 6-8 (9 inch) crusts)

Pastie/Pie Dough recipe is published in our December, 2009 Menu Minder, Issue #314.