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Pastry for Double-Crust Pie Recipe

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This recipe for Pastry for Double-Crust Pie, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Olson
Added: Thursday, March 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/3 cup shortening
3 to 4 tbsp. cold water

Directions:
Directions:
In medium mixing bowl stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Put into pie plate. Flute edges and trim. For a baked pie shell, prick bottom and sides with tines of fork. Bake in 450 oven for 10 to 12 minutes.

 

 

 

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