2 cups flour
1/2 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

In a large bowl, stir together two cups flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea-size. Sprinkle one tablespoon of cold water over part of the mixture; gently toss with a fork.
Push moistened dough to side of bowl. Repeat using 1 tablespoon of cold water at a time until all the dough is moistened (6 to 7 tablespoons total). Divide dough in half and form each half into a ball.
On a lightly floured surface, flatten one dough ball. Roll from center to edges into a 12-inch circle and transfer to a 9-inch pie plate, being careful not to stretch pastry. Fill pie shell; roll out remaining dough into a circle and top pie. Seal edges and bake.

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