Flaky Pastry for 2-Crust Pie

Traditional Method

Preparation info
    • Difficulty


Appears in
Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About


  • 2 c. sifted flour
  • 1 tsp. salt
  • ¾ c.


  • Combine flour and salt in mixing bowl. Cut in shortening with pastry blender or with two knives until mixture is the consistency of coarse cornmeal or tiny peas.
  • Sprinkle on cold water, 1 tblsp. at a time, tossing mixture lightly and stirring with fork. Add water each