SINGLE AND DOUBLE CRUSTS
Single
1 cup all purpose flour
1/4 tsp salt
1/3 c shortening
1 1/2 tsp white vinegar
(you may substitute with LEMON JUICE if you don’t have White Vinegar)
2-3 Tbsp milk ( I use half and half)
In bowl combine flour salt and cut in the shortening till mixture is crumbly. Sprinkle with vinegar. Gradually add the milk. Tossing with a fork until balls are formed. Make into ball and wrap in waxed paper, put in fridge to chill for 15 30 min or till easy to work with… Roll out with pin on floured surface to fit a 9 or 10″ pie plate. Roll onto pin and wrap pin with waxed paper put in fridge for about 10 min to chill… take out roll onto pie plate and trim and flute edges
DOUBLE PIE CRUST
2 c all purpose flour
1/2 tsp salt
2/3 c Shortening
1 Tbsp white Vinegar (you may substitute with LEMON JUICE if you don’t have White Vinegar)
5-6 Tbsp milk (I use half and half but regular is ok too)
Use same method as single crust except divide the pasty in half so that one ball is slightly larger than the other before chilling in wax paper. cut vent holes (slits) in top of pastry before cooking…
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