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Pastry for 2-Crust Pie Recipe

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This recipe for Pastry for 2-Crust Pie, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Jurkanin
Added: Friday, March 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all purpose flour, sifted
1 1/2 tsp. salt
1 cups + 3 TB Crisco
1/4 cup + 2 TB water

Directions:
Directions:
Sift together flour and salt. Place in large mixing bowl. Add shortning. With pastry blender cut through shortening and flour until shortening particles are the size of giant peas. Sprinkle with water, 1-2 TB at a time, mixing lightly until all flour is moistened. Gather dough together with fingers so it cleans the bowl. Press firmly into ball. Roll out or keep wrapped in waxed paper in refrigerator. (Will keep overnight.)

Personal Notes:
Personal Notes:
The amounts in the original recipe was not enough for a 2-crust pie. To double the recipe was too much dough. The amounts for the ingredients in this recipe is 1 1/2 times the original recipe, which is the reason for the odd amounts.

 

 

 

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