What You Need:
2 C sifted all purpose flour
1 t salt
3/4 C shortening
How to Make It:
Place the flour and salt together in a large mixing bowl.
Cut in the shortening with a pastry blender until mixture become crumbly.
Add 1 T of the ice water at a time.
After each addition, toss with a fork.
Push moistened ingredients to the side.
Only add ice water to dry ingredients.
Continue adding the ice water 1 T at a time until all the dry ingredients are
Dough should be moist enough to hold together but not sticky.
Divide dough in half.
Roll each half into a ball.
Wrap each ball with wax paper.
Wrap tightly in the freezer wrap and freeze for up to 2 months.
When ready to use bring to room temperature and roll out as desired.
- Get Cooking: Traditional Apple Pie (beso.com)
- Perfect Pie Crust (timesunion.com)
- The Baker’s Apprentice: Peach or Apple Pie (dinersjournal.blogs.nytimes.com)