Bread and Pastries

Standard Pastry For Two-Crust Pie

Ingredients:

2        cups sifted flour
2/3    cup vegetable shortening
1        teaspoon salt
5-6    tablespoon ice water

How to make Standard Pastry For Two-Crust Pie

Sift flour and salt together.
Cut in shortening with pastry blender until mixture is size of small peas.
Toss and stir mixture with a fork while adding ice water gradually.
Form into a ball; divide in half and flatten out half on floured board.
Roll to a circle about 1-1/2 inches larger than top of an 8- or 9-inch pie pan.
Fit loosely into pan. Trim off surplus with knife.
Fill with desired filling.
Roll out remaining dough into an 8- or 9-inch circle.
Make slits for escape of steam.
Fit over filling: trim to a half inch beyond pan.
Fold top crust under bottom crust

to seal edge: flute edge.

Yield: pastry for 8- to 9-inch double crust pie.

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