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Rich Pie Pastry


This recipe is part of the recipe for Cranberry Apple Nut Pie

Yield

Makes pastry for 1 (9-inch) double pie crust

Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold butter
6 tablespoons shortening or lard
6 to 8 tablespoons cold water

Preparation

  1. Combine flour and salt in medium bowl. Cut in butter and lard with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle water, 1 tablespoon at a time, over flour mixture, mixing until flour is moistened. Shape dough into a ball. Roll, fill and bake as recipe directs.

Note

For single crust, cut recipe in half.

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