Pastry for Pies and Tarts
"A recipe that belongs in every pie lover’s collection! If you’re making a baked pie crust, a one-crust or two-crust pie or tart, what you need to know can be found in this recipe...."
INGREDIENTS
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1 cup Gold Medal® all-purpose flour
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1/2 teaspoon salt
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1/3 cup plus 1 tablespoon shortening
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2 to 3 tablespoons cold water
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