Preparation:
Mix flour and salt, cut shortening into flour; add water a tablespoon at a time, using only enough to make a workable paste; too little will leave it crumbly. This pastry, being exceedingly rich, must be handled deftly. Roll out pastry and line piepan. Mkaes 2 9-inch pastry shells or pastry for 1 two-crust 9-inch pie.
Thorpugh chilling before rolling makes pastry easir to handle. |
