DOUBLE-CRUST PIE
2 c All-purpose flour
1/2 ts Salt
2/3 c Shortening
6 tb To 8 tablespoons cold water
SINGLE-CRUST PIE
1 3/4 c All-purpose flour
1/4 ts Salt
1/3 c Shortening
3 tb To 4 tablespoons cold water
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.
Yields
6 Servings