This recipe for Two-Crust Pastry Dough, by Sarah Pfarr, is from The Pfarr Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups flour 1/4 teaspoon salt 2/3 cup butter-flavored shortening 5 tablespoons cold water
Measure flour and salt into bowl. Cut in shortening. Sprinkle in water. Continue to cut until dough is moistened. Divide dough in half. Roll out 1 top and 1 bottom crust. Place 1 crust into a pie pan to receive filling.
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