Ingredients Jump to Instructions ↓

  1. 1 2 cups flour

  2. 8 tablespoons vegetable shortening

  3. 3/4 teaspoon salt Just enough cold water to hold dough together

Instructions Jump to Ingredients ↑

  1. Instructions Sift flour and salt and cut half the vegetable shortening into flour with knife until it is finely divided. The finger tips may be used to finish blending materials. Then add water sparingly, mixing it with knife through dry materials. Form with the hand into dough and roll out on a floured board to quarter inch thickness. Spread one-third of remaining vegetable shortening on two-thirds of dough nearest you; fold twice, to make three layers, folding in first that part on which vegetable shortening has not been spread. Turn dough, putting folded edges to the sides; roll out, spread and fold as before. Repeat once more. Use a light motion in handling rolling-pin, and roll from center outward. Should vegetable shortening be too hard, it will not mix readily with flour, in which case the result will be a tough crust. Sufficient for two covered pies.


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