Crust:
Ingredients:
1 1/2 C sifted flour
1/2 tsp salt
1/2 C shortening
4-5 tbsp cold water (ice cold)
Instructions:
sift flour ans salt together; cut in shortening with a pastry blender til pieces are the size of small peas. Sprinkle 1 tbsp water over mixture. gently toss with a fork; push to the side of the bowl. repeat until all the flour is moist. form a ball. flatten on lightly floured surface by pressing the edge of the hand 3 times across the ball in different directions. roll with pastry pin from center to edge til 1/8-inch thick and has round shape. Fit dough into pie plate; trim 1/2 inch beyond the edge. fold the edge under and flute. to prevent puffing, prick with a fork in pie tin. bake at 425 for 15 minutes.
Filling:
1 (4 oz) pkg chocolate instant pudding
1 C milk
1 1/2 C cool whip
Mix pudding using milk. Blend in cool whip spoon into baked pie shell. cover top with cool whip and garnish with chocolate.
Chill at least 1 hour.
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