Double-Crust Pastry

Oxmoor House
pastry for one double-crust 9-inch pie


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2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons cold water


Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until all dry ingredients are moistened. Shape dough into a ball; chill.

Created date

February 2010