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Cobbler Crust

Make this crust for Aunt Flora's soul vegetable cobbler.

  • Yield: Makes enough for two 9-inch cobblers
Cobbler Crust

Source: The Martha Stewart Show, January 2007


  • 4 cups all-purpose flour, plus more for work surface
  • 1 1/2 teaspoons salt
  • 1 1/3 cups vegetable shortening


  1. Sift together flour and salt in a medium bowl. Cut in shortening using a pastry blender until pieces are the size of small peas. Add 8 to 10 tablespoons water, 1 tablespoon at a time, blending with a fork until a dough forms. Divide dough into 4 pieces and roll into balls. Cover with plastic wrap and refrigerate for 25 minutes before using.

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