Pastry for double-crust pie and single-crust pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| ½ | teaspoon | Salt |
| ⅔ | cup | Shortening |
| 6 | tablespoons | To 8 tablespoons cold water |
| 1¾ | cup | All-purpose flour |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Shortening |
| 3 | tablespoons | To 4 tablespoons cold water |
Directions
DOUBLE-CRUST PIE
SINGLE-CRUST PIE
PASTRY FOR DOUBLE-CRUST PIE: In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat, using 1 tablespoon of water at a time, til all is moistened. Divide in half, form each half into a ball. PASTRY FOR SINGLE-CRUST PIE: Follow the directions for Pastry for Double-Crust Pie.
Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #660 by "Bob & Carole Walberg" <walbergr@...> on Jul 6, 1997