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    FLAKY PIE CRUST


    Source of Recipe


    www

    1 cup all-purpose flour
    1/2 tsp salt
    1/3 cup plus 2 Tbsps solid vegetable shortening, cold
    2 Tbsps ice water

    Combine flour and salt in medium bowl, cut in shortening until
    mixture is size of small peas. Sprinkle water, 1 Tbsp at a time,
    over flour mixture, tossing lightly with a fork until mixture
    cleans sides of bowl. Pat dough into ball, refrigerate, wrapped
    in plastic, 1 hour.

    Roll out pastry on lightly floured surface into circle 1/8-inch
    thick. Carefully fold in quarters, ease and unfold into 9-inch
    pie pan. Gently press pastry against bottom and sides of pan.
    Trim overhang to 1/2-inch, fold under edge. Crimp edges decoratively
    with fingertips.


 

 

 


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