Pastry For Double-Crust Pie and Single-Crust Pie
DOUBLE-CRUST PIE: 2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons to 8 tablespoons cold water
SINGLE-CRUST PIE: 1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
3 tablespoons to 4 tablespoons cold water
PASTRY FOR DOUBLE-CRUST 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 SINGLE-CRUST PIE: Follow the directions for Pastry for Double-Crust Pie.
