Pie Pastry Crust

This recipe makes enough for two 9-inch pie crusts.  This is a great crust for Blueberry Pie.

In a shallow bowl, mix together:

3 cups flour

1/2 teaspoon salt

Add:

6 tablespoons vegetable shortening

6 tablespoons cold butter, cut into pieces

Using two knives or a pastry blender, cut the mixture until it resembles crumbs.  Slowly start adding ice water, 1 tablespoon at a time, using a fork or pastry blender to combime the mixture.  Continue to to this just until the dry ingredients cling together, but mixture is not too wet.  You could add up to 6 tablespoons of water.  Divide mixture, wrap in wax papper or plastic wrap and refrigerate at least one hour before rolling out.

Related posts:

1. Donna’s Almond Puff
2. Blueberry Pie
3. Gingerbread Cookies
4. The Best Pumpkin Pie Recipe
5. Chocolate Truffle Cake