Pastry for Double-Crust Pie and Single-Crust Pie

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Title: Pastry for Double-Crust Pie and Single-Crust Pie
Yield: 6 Servings
Categories: Pastry

Ingredients:

------------------------------DOUBLE-CRUST PIE------------------------------
2 c All-purpose flour
1/2 ts Salt
2/3 c Shortening
6 tb To 8 tablespoons cold water


------------------------------SINGLE-CRUST PIE------------------------------
1 3/4 c All-purpose flour
1/4 ts Salt
1/3 c Shortening
3 tb 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.

Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to
MC-Recipe Digest V1 #660 by "Bob & Carole Walberg"
on Jul 6, 1997