Basic Pie Crust

If you want the taste of butter, decrease the shortening by 2 tablespoons, and substitute 2 tablespoons butter.  Our favorite for the Christmas and Thanksgiving holidays. 

FOR 10 INCH DOUBLE CRUST

• 2 + 2/3 cups all purpose flour
• 1 teaspoon salt
• 1 cup shortening
• 7 to 8 tablespoons ice cold water

METHOD

Sift flour and salt in a bowl. Cut in shortening with a pastry blender, or blend with fingertips until mixture resembles coarse oatmeal.

Sprinkle water into the dough, one tablespoon at a time. Mix well with a fork after each sprinkling. If dough can be formed into a ball, you do not need the extra tablespoon of water. If it does not form a dough, add more water one TEASPOON at a time.

Divide dough in two equal pieces. Wrap in waxed paper and let firm in refrigerator, about 15 minutes before continuing with individual recipe.

recipe from www.inmamaskitchen.com

Contributor: Mary Merz for Theresa Farrell

Heat is the enemy of pastry dough, so be sure to use quick, light movements with your warm fingers. Mary keeps the measured water chilling in the refrigerator until the moment she is going to use it.

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Happy Holiday Cooking!

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