| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Sifted enriched flour |
| 1 |
ts |
Salt |
| 2/3 |
c |
Shortening |
| 5 |
|
To 7 tablespoons cold water |
INSTRUCTIONS
Sift together flour and salt, cut in shortening with pastry-blender or
blending fork till pieces are the size of small peas. Sprinkle water, a
tablespoon at a time, over part of mixture. Gently toss with fork; push to
one side of bowl. Sprinkle next tablespoon water over dry part, mix lightly
; push to moistened part at side. Repeat till all is moistened. Gather up
with fingers; form into ball. For double-crust pie, divide dough for lower
and upper crust. Form each in ball. Flatten ball slightly and roll 1/8 inch
thick on lightly floured surface. If edges split, pinch together. Always
roll from center out to edge. Use light strokes. Makes enough pastry for
one 8- or 9-inch lattice-top pie or one 9- or 10-inch double-crust pie.
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