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Pastry Pie Crust
2-1/2 C flour
1/2 C butter
1/2 C shortening
6 to 8 TBS water
In a large mixing bowl, combine the flour and salt. Cut in the butter and shortening using a pastry knife until the largest pieces of the mixture are about the size of a pea. Sprinkle water over the mixture, one tablespoon at a time. Use a fork to gently distribute the water until a soft dough forms. Gather the dough into a ball, and then separate into two equal-sized balls. Refrigerate for one hour. Place one of the balls on a lightly floured surface. Press the ball with the palm of hand to flatten slightly. With a floured rolling pin, roll from center to edges until crust is 1/8" thick. Repeat process with the other ball. Makes dough for a 9" double crust.
*Recipe Source: Jackie Labrecque-Daigle.
Food Fare Culinary Collection: Canadian Cuisine
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