Mix together:
3 c. all purpose flour
1 c. shortening (I used 1/2 shortening, 1/2 butter because I didn’t have enough shortening and it turned out fine)
1 1/2 tsp. salt
Then add:
9 Tbsp. iced water (I put ice and water in a cup and spoon it out with my tablespoon)
Divide into 4. Roll out each into a circle. Makes 4 shells (so, you can have 4 open-face pies or 2 double crusted pies). Bake according to pie instructions.
Tips:
- Don’t overmix or it will get tough.
- It rolls out better if it’s slightly chilled. If it’s too warm, it sticks to the rolling pin and counter.
- To transfer from counter to pie plate, fold in half, then in half again (so it looks like a quarter of a pie shell), then set the triangle tip in the center of the pie plate and unfold.
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For whole wheat recipe, check out the following recipe: https://myjourneytolean.wordpress.com/2010/12/04/whole-wheat-harvest-tarts-by-melissa-mckinnon/.
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