"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 cups sifted all-purpose flour 1 tsp. salt 2/3 cup shortening 5 to 7 Tbsp. cold water
Sift together flour and salt. Cut in shortening with pastry blender. To make pastry extra tender and flaky, divide shortening in half. Cut in first half until mixture looks like corn meal. Then cut in remaining half until it is like small peas.
Sprinkle 1 Tbsp. of the water over part of the flour/shortening mixture. Gently toss with fork; push to one side of bowl. Sprinkle next Tbsp. of water over the dry part; mix lightly; push to moistened part at side. Repeat until all is moistened. Gather up with fingers and form into a ball. For two crust pie, divide dough for upper and lower crust. Form each into a ball. Roll dough on a lightly floured surface to 1/8" thick.
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