Pastry Dough
1 cup flour
1/2 teaspoon salt
1/4 cup shortening
3 tablespoons ice water

Measure flour after sifting then add salt and blend, cut shortening into flour until flour particles are the size of pea grains.

Add water a few drops at a time, tossing around with fork.

Add only enough water to press the mixture gently into a shape that can be picked up easily in the hands.

Place dough on lightly floured board and quickly press out to desired circle.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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