Recipe By : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
Serving Size : 6 Preparation Time :0:00
Categories : Pastry
Amount Measure Ingredient -- Preparation Method
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DOUBLE-CRUST PIE:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons to 8 tablespoons cold water
SINGLE-CRUST PIE:
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
3 tablespoons to 4 tablespoons cold water
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.
