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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I use this for all one crust pies, e.g. pumpkin, pecan, etc. It stays crisp on the bottom. You must use butter because margarine does not work well and gives a rubbery crust. I think it came out of a Gourmet magazine many years ago. Should be chilled at least 2 hrs. after mixing. Ingredients:
1 1/4 cups all-purpose flour |
6 tablespoons cold butter |
2 tablespoons shortening |
1/4 teaspoon salt |
2 -4 tablespoons ice water |
Directions:
1. Sift flour and salt.
2. Cut butter and shortening into small bits and blend in with a pastry blender.
3. Add water a teaspoon at a time.
4. Knead lightly just to make smooth.
5. Chill.
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