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Pastry For Double-Crust Pie And Single-Crust Pie
Yields: 6 serving(s)
Ingredients
Double-crust Pie
- 2 cup(s) all-purpose flour
- 1/2 teaspoon(s) salt
- 2/3 cup(s) shortening
- 6 tablespoon(s) to 8 tablespoons cold water
Single-crust Pie
- 1 3/4 cup(s) all-purpose flour
- 1/4 teaspoon(s) salt
- 1/3 cup(s) shortening
- 3 tablespoon(s) to 4 tablespoons cold water
Directions
- 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.
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