Pastry Pie Crust

3/4 cup shortening
2 cups Daisy White Pastry Flour
1/2 tsp salt
1/4 cup cold water

Start with chilled equipment
and ingredients and work
quickly to keep things cool.

Blend shortening, flour and
salt with two knives or a pastry
cutter.

Make a well in this mixture, add
cold water and then blend by
cutting.

Roll dough into two 9-inch pie
crusts.

Tips for success in making pie
crust with Daisy Pastry Flours:
Work the dough as little as
possible because all pastry
flour has a tendency to clump.
Chilling is important while making
pie dough because coldness
helps to relax the gluten. When
gluten develops, dough becomes
difficult to roll, tends to shrink
during cooking and gets tough.

Send your questions or your recipes to
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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279