Print
Print Options:
Title
Information
Excerpt
Images
Ingredients
Directions
Nutrition
Pie and Tart Crust
Yields
1 Serving
2 ½
cups
pastry flour
can sub all purpose flour
½
cup
cold unsalted butter
8 tbs or 1 stick
½
cup
cold vegetable shorteing
1
tsp
sugar
1
tsp
salt
½
cup
ice water