Double-Crust Pastry

This recipe goes with Deep-dish Apricot Pie

Yield: enough pastry for bottom and top crusts of 1 (9-inch) pie
Recipe from Coastal Living

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Ingredients

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

Preparation

  1. 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.
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