Double-Crust Pastry

Yield:

enough pastry for bottom and top crusts of 1 (9-inch) pie

Recipe from


Ingredients

2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 5 tablespoons ice water

Preparation

Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water evenly over surface, and stir with a fork until dry ingredients are moistened. Shape into a ball; chill.

Note:

November 2001