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Listed in: Pies and Pastry / Pastry
1-1/2 cups cake or pastry flour
1/2 teaspoon salt
1/2 cup shortening
About 4 tablespoons cold water
Sift together the flour and salt and work in the shortening, using the finger tips, two knives, a fork or special pastry blender. The mixture should be of the consistency of coarse meal; take care not to work it to a smooth, greasy paste. Add water to make a dough that will just hold together, mixing lightly. This amount is sufficient for a double crust pie. For a one crust pie make the pastry with one cup flour, one-fourth teaspoon salt, one-third cup shortening and two and one-half to three tablespoons water.
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