Recipe by Oxmoor House January 1984

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Recipe Summary

Yield:
pastry for one 9-inch double-crust pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour and salt; cut in butter and cheese with a pastry blender until mixture resembles coarse meal. Sprinkle evenly with water, 1 tablespoon at a time. Stir with a fork until dry ingredients are thoroughly moistened. Shape dough into a ball; chill.

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Source

Oxmoor House Homestyle Recipes

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