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Cobbler Crust

  • yield: Makes enough for two 9-inch cobblers


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


  1. Step 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.

The Martha Stewart Show, January 2007