Sally’s Easy Piecrust – Country Cooking

  • on June 27, 2007
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Ingrients & Directions

2 c Unsifted all-purpose flour 1/4 ts Baking powder
1 1/2 ts Sugar 1 c Vegetable shortening
1/2 ts Salt 5 To 6 T cold water

1. In large bowl, combine flour, sugar, salt, and baking powder. With
pastry blender or 2 knives, cut in shortening until mixture resembles
coarse crumbs.

2. Sprinkle cold water over flour mixture, 1 T at a time, and mix
lightly with fork until pastry holds together when lightly pressed,
Shape the pastry into 2 equal balls; flatten each to a 1-inch
thickness. Wrap and refrigerate at least 30 minutes.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

1 double pie

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