Recipe - Double-Crust Pastry

2 cup Allpurpose hour
1 teaspoon Salt
2/3 cup Shortening; plus 2
tablespoons
4 tablespoon Cold water; up to 5

Combine flour and salt; cut in shortening with pastry blender until mixture
resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly
over surface; stir with a fork until dry ingredients are moistened. Shape
into a ball; chill.

Yield: pastry for one double crust pie.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 848707095

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on May 02,
1998