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Date Posted: 12:48:48 10/24/02 Thu
Author: S
Subject: Pastry for two-crust pie

2 cups flour
1 teaspoon salt
2/3 cup solid vegetable shortening
5 to 7 tablespoons ice water

In medium bowl,combine flour and salt.Using pastry blender or fork, cut
shortening into flour until mixture resembles coarse crumbs.Sprinkle flour
mixture with water 1 tablespoon at a time,while tossing and mixing lightly
with fork.Add water until dough is just moist enough to form ball when
lightly pressed together.(Too much water causes dough to become sticky and
tough;too little water causes edges to crack and pastry to tear easily
while rolling.)

Shape dough into 2 balls.Flatten 1 ball to 1/2-inch thickness,rounding and
smoothing edges.On lightly floured surface,roll from center to edge into
11-inch circle.Fold pastry in half;place in 9-inch pie pan, or 9- or
10-inch tart pan.Unfold;gently press in bottom and up sides of pan.Do not
stretch.Trim pastry even with pan edge.Roll out remaining pastry;set
aside.Continue as directed in recipe.

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