Monday, October 12, 2009

Double crust pie pastry

2 1/2 cups flour plus extra for rolling
1 teaspoon salt
1 cup chilled vegetable shortening or margarine
1/3 cup (more or less) ice cold water
1 tablespoon milk

Stir together salt and flour. Using pastry cutter, blend shortening into flour until it is the size of small grains of rice. Pour ice water over dough and toss with a fork until it can be shaped into a ball. Add more water if needed. Cut ball of dough in half and set one piece aside. Roll dough out, adding flour as needed to keep it from sticking. Transfer it to the pie plate by rolling the dough up around the rolling pin and then unrolling it over the pie plate. Make the pie as directed then roll out the second piece and top the pie with it.

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