PIE CRUST

• porcje: 1 CRUST PIE

Składniki

1 C. FLOUR

1/3 C SHORTENNG

SALT

JUST ENOUGH VERY COLD WATER TO MOISTEN AND HOLD TOGETHER

Wskazówki

STIR SALT INTO FLOUR, CUT IN SHORTENING WITH A PASTRY CUTTER AND TOSS JUST ENOUGH WATER AND VINEGAR IN TO HOLD TOGETHER. ALWAYS WORK PASTRY AS LITTLE AS POSSIBLE FOR THE TENDEREST CRUST.

Notatki

(IF YOU USE 1 TBSP OF VINEGAR WITH THE WATER, IT'LL GIVE A MORE TENDER CRUST)