Recipe by Coastal Living November 2001

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Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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