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Pastry, Double crust

Source of Recipe


Newspaper



List of Ingredients



• 2 1/4 C all-pupose flour
  
• 1/2 tsp salt
  
• 1/2 C cold butter
  
• 1/4 c cold vegetable shortening
  
• 4-6 T ice water
  






Instructions



1. Combine flour and salt. With a pastry blender or 2 knives used in scissors fashion, cut in the butter and shortening until it resembles coarse crumbs.
   
   
2. Sprinkle in the ice water 1 tablespoon at a time, mixing lightly with a fork after each addition, until the dough is just moist enough to hold together.
   
   
3. Shape into 2 balls and wrap in plastic wrap. Chill at least 30 minutes or up to 24 hours. If chilled for more than a couple of hours, let stand at room temperature 30 minutes.
   
   
4. Can be frozen for up to 2 months.