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Rich Pie Pastry
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YIELD Makes pastry for 1 (9-inch) double pie crust
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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:
- 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.
This recipe appears in:
Cranberry Apple Nut Pie
/ Pies & Tarts
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