Basic Pastry Crust #1

This will make double crust 9 inch pie. Good for a sweet or savory pie, pasties or flaky tarts.

2 1/4 c flour

2/3 c shortening

1/2 tsp salt

1/3 c cold water

1) Combine flour and salt in a mixing bowl then cut shortening in to flour mixture with a blender or knives until the mix is about the size of peas.

2) Add water gradually, sprinkling 1 tbsp at a time over mixture. Toss lightly with fork until all the flour has been dampened. Use only enough water to hold the pastry together, but make sure it’s not wet.

3) Roll dough in to a round ball and don’t over handle. Roll out on to a lightly floured bored and make a circle 1/8 an inch thick and 1 inch larger than the size of the pan.