Recipe - Flaky Pastry

2 One fourth cup Sifted allpurpose flour
1 teaspoon Salt
Three fourths cup Shortening
3 TBS's cold water (up to 4)

Recipe from: Famous Desserts Cookbook

Makes one 8 or 9inch doublecrust pie, or two 8 or 9inch shells or
1crust pies, 810 medium tarts.

Sift flour, and salt together into bowl. Cut in shortening with pastry
blender or 2 knives until mixture resembles coarse meal; continue cutting
until particles starts to cling together in little balls about the size
peas. Mark mixture into thirds with fork. Sprinkle about 1Tbsp. Water on
one part; quickly work it in with fork. Repeat operation on each part until
particles cling together when pressed between fingers. Dough should not be
wet or sticky. The amount of water may vary with flour, but always use as
little as possible. Empty contents of bowl onto plastic wrap. Place hands
under plastic, cup fashion; press dough into ball; wrap; chill 10 to 15
minutes before rolling. Bake at 425 F or according to recipe being used in
pie. Posted to TNT Prodigy's Recipe Exchange Newsletter by docden
docden@mnl.vlink.net on Jul 08, 1997