| Source: Christine Unger |
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Time and Temperature: 375 F (time depends on what you put in it)
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Yield: enough dough for top and bottom of a 9 inch apple pie with plenty to trim away, if you're skimpy you can squeeze out a 3rd round
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| INGREDIENTS: |
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1 1/4 cups flour
pinch salt
1/2 cup shortening
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enough cold water to make a coherent dough, add gradually to be sure you don't have too much water |
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Mix together flour and salt. blend in shortening with pastry blender or fingers until you get little kernels about the size of peas. Gradually add enough cold water (in winter is doesn't need refrigeration but in summer you might want to get it out of the fridge if you have some, not a big deal if you don't) to make a coherent dough but don't mix any more than you have to.
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| Note: I like to make a double batch of this and divide it into 5 balls. I roll the extra in flour and then store them in tupperware to use for the next few days. Yes, this means I eat way too much pastry. |
