Double-crust pastry

Yield: 1 Servings

Measure Ingredient
2 cups All-purpose hour
1 teaspoon Salt
⅔ cup Shortening; plus 2 tablespoons
4 tablespoons Cold water; up to 5

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

Similar recipes