This recipe is part of the recipe for Cranberry Apple Nut Pie
Makes pastry for 1 (9-inch) double pie crust
|2||cups all-purpose flour|
|6||tablespoons cold butter|
|6||tablespoons shortening or lard|
|6||to 8 tablespoons cold water|
- 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.
For single crust, cut recipe in half.
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