Fruit Pies - Crust

Recipe Ingredients

2 cups	125g / 4.4oz	Flour - sifted
3/4 teaspoon	3.8ml	Salt
3/4 cup	148g / 5.2oz	Shortening
6 tablespoons	90ml	Ice water
		Egg yolks, beaten - for brushing

Recipe Instructions

Sift the flour and salt into a bowl. Add the shortening with a pastry blender or 2 knives until the consistency of coarse sand. Sprinkle the ice water over the mixture and toss until balls of dough are formed. Form into a ball and chill 1/2 hour. Divide dough in half and roll out as thin as possible. Fit into a 9-inch pie plate and fill. (The recipes for four fillings are included in this database.) Cover with other piece of dough and seal the edges. Make a few slashes in the top and brush with beaten egg yolks. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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