| Pastry Crust 3
4 cups of flour
1 cup of suet
1 cup of lard
1 teaspoon of salt
1 cup of ice water
Mix good. The more kneading the better. Enough for 4 large or 6 medium pastries. |
|
Pastry Pie Crust
10-inch double-crust pie
2 cups of flour
1 teaspoon of salt
2/3 cup of shortening
7 tablespoons of cold water
Sift flour and salt and cut in half of the shortening until the mixture looks like cornmeal. Then cut in the remaining flour mixture until the pieces are the size of peas. Sprinkle water, a tablespoon at a time, over part of mixture. Mix gently with a fork and push to the side of the bowl. Repeat until all is moistened. Gather it up and form a ball. Cut in half and roll for top and bottom crust. |
