Flaky Tender Pastry (2 crusts)

No votes yet
20 minutes 2 8" or 9" pie crusts Print RecipeEmail Recipe


2 1⁄4cupall-purpose flour (sifted)
1cupshortening (solid vegetable shortening or lard)
5tablespooncold water


Measure flour, salt, into sifter set in bowl. Sift.

Cut two-thirds of shortening into flour with pastry blender or 2 knives until like corn meal - for tenderness. Cut in remainder until like large peas - for flakiness. (Or cut in all at once until like coarse meal.)

Sprinkle with water, 1 tablespoon at a time, over different parts of mixture, while tossing quickly with fork, until all particles stick together when pressed gently and form a dough that clings to fork around bowl.

Use only enough water to make flour particles cling together - they should not be wet or slippery. Amount may vary with the flour.

Form pastry into smooth ball between cupped hands. Roll out at once. Or if very warm day, wrap; chill up to 1/2 hour; then roll.

Recent comments