| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pastry |
6 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Shortening |
| 6 |
tb |
To 8 tablespoons cold water |
| 1 3/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Shortening |
| 3 |
tb |
To 4 tablespoons cold water |
INSTRUCTIONS
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@mb.sympatico.ca> on Jul 6, 1997
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