Class pastry recipe

Hi friends,
Class pastry recipe
3 cups flour
1 teaspoon salt (you can use less if you wish)
1 cup shortening
1 cup ice water
using pastry cutter or fork cut in shortening to flour until it looks
like corn meal. blend in up to the one cup ICE water until the dough
forms in middle of bowl and isn't sticky. Chill 30 or more minutes. Roll
one third to make 8 or 9-inch bottom crust. Roll about 1/12 to make
empanadas or fried pies. Store any left over dough in ziplock baggie
with air removed in either fridge for a month or in freezer for 6
months.
Reply to
Genevieve

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