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Pastry for a Two-Crust Pie
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For 9" Pie
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Mix together
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2 Cups Sifted Flour -- 1 teaspoon Salt
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Cut in
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2/3 Cup Vegetable Shortening
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Sprinkle with
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4 Tablespoons cold Water
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If using hydrogenated shortening, add about 2 Tablespoons more water.
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Measure the flour into mixing bowl and mix salt through it.
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Using pastry blender cut in half the shortening finely until mixture
looks like meal. This makes for tenderness.
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Cut in remaining shortening coarsely until particles are the size of
giant peas. This makes for flakiness.
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Sprinkle with water, a tablespoon at a time mixing lightly with a fork until
all flour is moistened. I use a large spoon to mix.
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Flour your hand and gather into a ball and clean the bowl.
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Put ball back in bowl and follow how we roll it out.
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