Double-Crust Pastry

Oxmoor House
pastry for two 9-inch double-crust pies


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4 cups all-purpose flour
1 teaspoon salt
1 1/3 cups shortening
1/2 to 3/4 cup cold water


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

Created date

February 2010