26 Sep 2009
|All purpose flour||1 Cup (16 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Yield pastry||1 (For 8 Or 9 Inch 1 Crust Pie)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Yield pastry||1 (For 8 Inch 2 Crust Pie)|
|All purpose flour||2 Cup (32 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Yield pastry||1 (For 9 Inch 2 Crust Pie)|
Sift flour and salt into bowl.
Cut in shortening with pastry blender until particles are size of peas.
Sprinkle with water, 1 teaspoon at a time; mix lightly with fork.
Gather dough together with fingers; press into ball.
Refrigerate until required.
Basic Pastry Recipe