Charlene's Recipe

Double Crust pie pastry

Category: Bread

Complete in 50 minutes
Makes two 9 inch pie crusts

2 1/2 cup all purpose flour
1 tsp. salt
1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
6-7 Tbsp. cold water

Mix flour and salt in a medium size bowl.
Cut in butter and shortening with a pastry blender or 2 knives used scissor fashion unti mixture resembles coarse meal.
Sprinkle cold water, 1 Tbsp. at a time, over mixture mixing lightly with a fork after each addition until pastry is just moist enough to hold together.
Divide pastry in 1/2; shape each half into a disc. Cover with plastic wrap. Refrigerate until well chilled, about 30 minutes.