2 T salt
3 lb can of Crisco (the whole can)
3 c ice cold water
Mix flour & salt in large bowl. Add Crisco. Use a potato masher & mix until big pieces remain. Then use your hands to press & crumble the flour into the Crisco. Mix until crumbly. Make a well in the center. Add all of the water. Mix until flour absorbs the water. Divide into 16 discs & wrap in plastic wrap. Place in a large zip bag. Freeze until ready to use. Thaw in the fridge overnight or on the counter for 1-2 hours. Roll out while still cold.
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