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Pastry
 
 

2 cups flour 2/3 cup shortening 1¾ teaspoons salt 4 to 6 tablespoons cold water Sift flour, measure, add salt and sift again. Cut in shortening with pastry blender until particles are about the size of dried peas. Add cold water, a little at a time, mixing quickly and evenly through flour with a fork. Use just enough water to hold dough in a ball. Makes enough pastry for a two-crust pie.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.