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Double-Crust Pastry

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CATEGORY CUISINE TAG YIELD
Pies 1 Servings

INGREDIENTS

2 c All-purpose hour
1 ts Salt
2/3 c Shortening; plus 2 tablespoons
4 tb Cold water; up to 5

INSTRUCTIONS

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@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5
Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02,
1998

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