Wednesday, December 3, 2008

Pastry for Double-Pie Crust

2 cups all-purpose flour
2/3 cup shortening
6-7 Tbsp. cold water

Stir together flour and 1/2 tsp. salt. Using a pastry blender, cut in shortening till pieces are pea size.
Sprinkle 1 Tbsp. of the water over part of the mixture; gently toss with a fork. push moistened dough to the side of bowl. Repeat, using 1 Tbsp. water at a time, till all the dough is moistened. Divide in half. Form each half into a ball.
On lightly floured surface, flatten 1 dough ball.
Roll from center to edges into 12-inch circle.
To transfer pastry, wrap it around the rolling pin; unroll into a pie plate.

For a single crust pie follow the directions above and use

1 1/4 cups all purpose flour
1/3 cup shortening
4-5 Tbsp. cold water

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