Double Pie Crust Makes crust for double-crust 8- or 9-inch pie
Use butter-flavored shortening for flavor and a golden color.
2-1/2 cups flour, sifted before measuring -- measure by spooning flour lightly into the cup 1/2 tsp. salt (heaping) 5 Tbs. water 1 cup shortening
Combine flour and salt in a medium mixing bowl. Cut shortening into flour, starting with two knives if pieces of shortening are large, then switching to a pastry blender. Stop when bits of flour and shortening are the size of small peas. Add water all at once and mix with a fork, then pull dough together using the hands. Form into a ball and refrigerate for about 30 minutes -- or roll out immediately, if dough is not too warm.
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