Double-Crust Pastry

recipe

Yield:

pastry for one double-crust 9-inch pie

Recipe from

Oxmoor House

Ingredients

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

Preparation

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.