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Remember to chill the pastry before rolling. Patty chills her bowl and utensils as well. This makes the pastry easier to work with.
Prep: 15 minutes Chill: 30 minutes
2 1/4 cups all-purpose flour
2 tsp. sugar (optional)
1/2 tsp. salt
2/3 cup shortening, chilled
8–10 Tbsp. cold milk
1. In a medium bowl stir together flour, sugar, if desired, and salt. Using a pastry blender, large fork, or the tips of your fingers, cut in or pinch or squeeze the shortening until mixture resembles crumbs the size of peas. Tossing the mixture quickly and lightly with a fork, sprinkle in the milk, 1 tablespoon at a time, until dough holds together when lightly pressed. Gather dough into a ball. Cover with plastic wrap and chill about 30 minutes.
2. Divide the dough into 2 balls, 1 ball (it will be used as the bottom crust) slightly larger than the other (top crust). Keep the smaller ball refrigerated while you roll out the bottom crust. Continue as directed in individual recipes. Makes pastry for one 9-inch double-crust pie. |
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