Pastry for Double-Crust Pie and Single-Crust Pie

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