Pastry for Double-Crust Pie and Single-Crust Pie

Ready in 1 hour
4.5 avg, 2 review(s) 100% would make again

Top-ranked recipe named "Pastry for Double-Crust Pie and Single-Crust Pie"

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6 tb cold water; (up to 8 tablespoons)
1/4 ts Salt
2/3 c Shortening
1/2 ts Salt
2 c All-purpose flour
1/3 c Shortening
3 tb cold water; (up to 4 tablespoons)
1 3/4 c All-purpose flour

Original recipe makes 6



PASTRY FOR DOUBLE-CRUST PIE: In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat, using 1 tablespoon of water at a time, til all is moistened. Divide in half, form each half into a ball. PASTRY FOR SINGLE-CRUST PIE: Follow the directions for Pastry for Double-Crust Pie. Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #660 by "Bob & Carole Walberg" on Jul 6, 1997

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