Sift flour and salt in
a bowl. Cut in shortening with a pastry blender, or blend with fingertips
until mixture resembles coarse oatmeal.
Sprinkle water into the
dough, one tablespoon at a time. Mix well with a fork after each sprinkling.
If dough can be formed into a ball, you do not need the extra tablespoon
of water. If it does not form a dough, add more water one TEASPOON at
Divide dough in two equal
pieces. Wrap in waxed paper and let firm in refrigerator, about 15 minutes
before continuing with individual recipe.
This recipe from www.inmamaskitchen.com
Contributor: Mary Merz for Theresa Farrell
Heat is the enemy
of pastry dough, so be sure to use quick, light movements with your warm
keeps the measured water chilling in the refrigerator until the moment
she is going to use it.