Pastry Dough

Using a food processor makes short work of pastry dough. This recipe makes enough for two 9 – 11 regular or deep dish pie or tart. Left over pastry may be rolled out and cut into shapes to garnish the pie. Perfect for both sweet and savory pies. The dough can be made up to 3 days in advance and refrigerated or wrapped tightly and frozen for up to 3 months.