This recipe is part of the recipe for The Best Cherry Pie
Makes 1 (8-inch) double crust
|2||cups all-purpose flour|
|1/2||teaspoon baking powder|
|7||tablespoons cold shortening|
|6||to 8 tablespoons ice water, divided|
- Combine flour, sugar, baking powder and salt in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Mix in water, 1 tablespoon at a time, until stiff dough is formed.
- Cover dough with plastic wrap; refrigerate 30 minutes.
When rolling out pastry for crust, repair any tears by moistening the edges with water and using small pieces of the trimmings to patch the tears.
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