Recipe - Pastry For Double-Crust Pie And Single-Crust Pie

DOUBLECRUST PIE
2 cup Allpurpose flour
One half teaspoon Salt
2/3 cup Shortening
6 tablespoon To 8 tablespoons cold water

SINGLECRUST PIE
1 Three fourths cup Allpurpose flour
One fourth teaspoon Salt
1/3 cup Shortening
3 tablespoon To 4 tablespoons cold water

PASTRY FOR DOUBLECRUST PIE: In a mixing bowl, stir together flour and
salt. Using a pastry blender, cut in shortening till pieces are the size of
small peas. Sprinkle 1 tablespoon of the cold water over part of the
mixture; gently toss with a fork. Push to side of bowl. Repeat, using 1
tablespoon of water at a time, til all is moistened. Divide in half, form
each half into a ball. PASTRY FOR SINGLECRUST PIE: Follow the directions
for Pastry for DoubleCrust Pie.

Recipe by: BETTER HOMES AND GARDENS MAGAZINE SEPTEMBER 1996 Posted to
MCRecipe Digest V1 #660 by "Bob & Carole Walberg"
walbergr@mb.sympatico.ca on Jul 6, 1997