Easy Flaky Pastry (2 crusts)

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20 minutes 2 8" or 9" pie crusts Print RecipeEmail Recipe


2 1⁄4cupall-purpose flour (sifted)
3⁄4cupshortening (solid vegetable shortening or lard)
1⁄3cupcold water


Measure flour and salt into sifter set in bowl; Sift; remove 1/4 cup to small bowl; reserve.

Cut shortening into flour with pastry blender or 2 knives, scissors fashion, until size of small peas.

With water, mix reserved 1/4 cup flour to paste. Stir into flour mixture with blending fork or 2-tined fork until particles cling together when pressed gently.

Form pastry into ball between cupped hands; roll out. Or if very warm day, wrap in waxed paper or foil (ed: or plastic wrap); chill up to 1/2 hour; then roll.

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