Yield
Makes enough for 17- x 11-inch lattice crust

How to Make It

Combine the flour and salt; cut in the shortening with a pastry blender until mixture is crumbly. Sprinkle the cold water, 1 tablespoon at a time, over the surface of the mixture; stir with a fork until all ingredients are moistened. Shape the dough into a flat rectangle; wrap in plastic wrap, and chill 1 hour.

Recipe Revival, Oxmoor House, copyright 2016.

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