Ingredients Jump to Instructions ↓

  1. 3 c. flour

  2. 1 c. shortening (Crisco or lard)

  3. 1/2 c. cold water (scant)

  4. 1 tsp. salt

Instructions Jump to Ingredients ↑

  1. Cut shortening into flour and salt until thoroughly blended; add water. (Water should be sufficient to cause mixture to hold together nicely.) This recipe is sufficient for 2 (10-inch) 2-crust pies.

  2. The pastry can be placed in the refrigerator and used several days later, if desired, or only 1/2 of the recipe may be used to make 2 pie crusts.


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