2 cups flour
1/2 cup water
1 tsp. salt
2/3 cup shortening (margarine works best, do
not use butter!)
Place salt and flour in a bowl. Remove 1/3
cup of flour mixture to small bowl and stir water in to make paste. Add
shortening to remaining 1 2/3 cups flour and cut it in until pieces are the
size of small peas. Add the paste to the shortening mixture and mix dough with
fingers. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll out
on clean, floured surface. Place one crust on the bottom of a deep-dish pie
pan. Poke several holes in crust with fork. Then it is ready to add whole jar
of EZPZ Apple Pie Filling. If you prefer you can top with the second crust or
you can use this for a second pie and use a crumble topping instead of a double
crust.
(Submitted by Stacey P.)
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