Double-crust pastry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose hour |
| 1 | teaspoon | Salt |
| ⅔ | cup | Shortening; plus 2 tablespoons |
| 4 | tablespoons | Cold water; up to 5 |
Directions
Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill.
Yield: pastry for one double crust pie.
Busted by Gail Shermeyer <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@...> on May 02, 1998
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