Comte' Pie Crust

3 cup all-purpose flour, sifted and measured
1 tsp. salt
1 cup shortening (70F)
2/3 cup finely grated Comte' cheese
3 tbsp. water

Resift flour in a bowl with salt. Work in shortening with a pastry blender until the grain of the mixture is pea size. Stir in the water 1 tablespoon at a time until the mixture holds together when you gather it into a ball. Chill.

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Cajun Country -- New Iberia, Louisiana