THE PIE CRUSTS
( YOU MAY WANT TO PRINT THIS PAGE OUT)
PASTRY
2 1/4 CUPS SIFTED FLOUR
1 TEASPOON SALT
3/4 CUP SHORTENING
5 TO 6 TABLESPOONS OF COLD WATER
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1. Sift together flour and salt into a mixing bowl; add shortening.
2. With pastry blender or two knives, cut shortening into flour until all particles are the size of rice grains.
3. Sprinkle cold water over mixture, alittle at a time, pressing dampened particles together with a fork.
4. Continue until all flour is dampened, using just enough water to form a dough which leaves the sides of the bowl clean.
5. Turn dough out onto waxed paper and form into a ball; divide into 2 equal portions ( for upper and lower crusts).
6. Wrap in waxed paper and chill in refrigerator at least 30 minutes before rolling.
Makes enough pastry for 1 double-crust 8 or 9 inch pie or 2 single crust pies.
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