Recipe from: Nikki Jones
2 c. flour
1 c. cold butter flavor Crisco shortening
1/2 tsp salt
With pastry blender or fork, blend together til blended well. The size of small peas. You want it to be crumbly. Add 1 Tbsp. white distilled vinegar with 1/2 c. ice cold water. Add a couple Tbsp. at a time til the water is gone. Mix til moistened. Pastry will stick together when pinched. Put dough in fridge in plastic wrap for 2 hrs. Can even stay in overnight. Makes double crust for 9 in. pie.
2 c. flour
1 c. cold butter flavor Crisco shortening
1/2 tsp salt
With pastry blender or fork, blend together til blended well. The size of small peas. You want it to be crumbly. Add 1 Tbsp. white distilled vinegar with 1/2 c. ice cold water. Add a couple Tbsp. at a time til the water is gone. Mix til moistened. Pastry will stick together when pinched. Put dough in fridge in plastic wrap for 2 hrs. Can even stay in overnight. Makes double crust for 9 in. pie.
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