• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Wonderful Pastry

  • Recipe Submitted by on

Category: Pies

 Ingredients List

  • 1/3 c Of this mixture with water;
  • -with blending fork, 2-tined
  • -fork, or
  • For 8 or 9" two-crust pie
  • 2 1/4 c Sifted all-purpose flour
  • 1 ts Salt
  • 3/4 c Shortening (except butter,
  • -margarine, or salad oil)
  • 5 tb Cold water
  • For 8 or 9" pie shell
  • 1 1/2 c Sifted all-purpose flour
  • 1/2 ts Salt
  • 1/2 c Shortening (except butter,
  • -margarine or salad oil)
  • 3 tb Cold water


In bowl, mix flour and salt. With pastry blender or 2 knives,
scissor-fashion, cut shortening into flour until size of small peas. Blend
fingers, blend this into flour mixture until dough holds together. Form
pastry into flat round; divide in half for two-crust pie. (lf very warm day
refrigerate 1/2 hr. before rolling.) Roll out on lightly floured surface.
(For two-crust pie, roll out only half of pastry; now follow individual pie
recipe. For baked pie shell, see below.)

Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with 4
tined fork, prick sides and bottom closely and deeply. Refrigerate 1/2 hr.
Bake at 450ø F. 12 to 15 min., or till golden. Peek after 5 min.; if
bubbles appear, prick. Cool on wire rack before filling.

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