Two-crust pie
2/3 cup plus 2 tbsp shortening
2 cups all-purpose flour
1 tsp salt
4-5 tbsp cold water
Directions:
1. Cut shortening into flour and salt by crisscrossing 2 knives, until the pieces are pea-sized. Sprinkle with cold water, 1 tablespoon at a time. Use your fingers to combine until all flour is moistened.
2. Gather the pastry into a ball. Divide pastry in half and shape into 2 rounds.
3. Roll pastry into circle roughly 2 inches larger than an upside down pie plate, using a rolling pin. Place into pie plate and firmly press against bottom and sides.
4. Fill with your favourite fruit or filling and bake as directed.
About gentlemangourmet
My name is Mike and even though I’m not always a gentleman, it’s safe to say I am in love with food. Like my more famous namesake, the kid on the cereal commercial from the early 80′s, I had an ability to eat just about anything and “like it.”
I’ve become a tad more discerning since my toddler phase: I prefer Pinot Noir to the customary Shiraz my parents liked, I no longer eat parmesan cheese sprinkled from a container, and can pick out which ingredients I like or don’t in a recipe by smell alone. I blame my Lebanese heritage, my large Lebanese nose (all the better for smelling with) and exposure over the past few years to some exquisite ethnic cooking styles and cuisine, as well as to some stunning, inspiring cooks who are family or friends.
I’ve included a lot of their favourite recipes on this site, as well as a few of my own that have become my staples over the years. I hope you find something here that you like.
Happy cooking!
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