Rich and Flaky Pastry

Recipe file created November 15, 1999.
It's more work than Never Fail Pastry, but I prefer to use this recipe. Makes one double crust.


Measure water. Add two ice cubes and put in refrigerator until needed. Stir flour, sugar, salt and baking powder together. Cut in butter and margarine until crumbly. Add water, a little at a time, until dough sticks together. Do not over mix. Make pie shell as per filling recipe.


Work fast to keep pastry from warming. Keep the second half in the fridge until you are ready for it.

-- Rox

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