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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.
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.
