This recipe goes with Deep-dish Apricot Pie
Yield: enough pastry for bottom and top crusts of 1 (9-inch) pie
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons shortening
- 4 to 5 tablespoons ice water
- 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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