Cheddar Pastry
(for chicken or chickenless pot pie)
Single Crust:
1 cup minus 2 tbsp all-purpose flour
.5 tsp salt
.5 cup finely shredded sharp cheddar cheese
.25 cup vegetable shortening
3-4 tbsp water
Double Crust:
1.75 cup all-purpose flour
1 tsp salt
1 cup finely shredded sharp cheddar cheese
.5 cup vegetable shortening
7 to 8 tbsp water
Single Crust (one ball instead of two)
Stir flour, salt, cheese together in medium bowl. With pastry blender or two knives, cut in shortening until pieces are the size of small peas. Add the smaller amount of water and toss with a fork until all flour is moistened and mixture starts to form a ball. If necessary, add remaining water to crumbs in bottom of bowl. Gather dough in hands and gently shape into flat ball.