|9 inch one crust pie||1|
|All purpose flour||1 Cup (16 tbs)|
|Shortening/2/3 cup lard||11 1⁄2 Tablespoon (2/3 Cup Plus 1 Tablespoon Shortening)|
|Cold water||2 Tablespoon|
|9 inch two crust pie||1|
|All purpose flour||2 Cup (32 tbs)|
|Shortening/2/3 cup lard||12 1⁄2 Tablespoon (2/3 Cup Plus 2 Tablespoons)|
|Cold water||5 Tablespoon|
Measure flour and salt into bowl.
Cut in shortening thoroughly with pastry blender.
Sprinkle in water, 1 tablespoon at a time, mixing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
Gather pastry into ball; shape into flattened round on lightly floured cloth-covered board.
With floured stockinet-covered rolling pin, roll pastry 2 inches larger than inverted pie pan.
Fold pastry into quarters; place in pan.
Unfold and ease into pan.
For One-crust Pie: Trim overhanging edge of pastry 1 inch from rim of pan.
Fold and roll pastry under, even with pan; flute.
Fill and bake as directed in recipe.
For Baked Pie Shell: Prick bottom and side thoroughly with fork.
Bake at 475° for 8 to 10 minutes.
For Two-crust Pie: Turn desired filling into pastry-lined pie pan.
Trim overhanging edge of pastry 1/2 inch from rim of pan.
Roll second round of pastry 2 inches larger than inverted pie pan.
Fold into quarters; cut slits so steam can escape.
Place over filling and unfold.
Trim overhanging edge of pastry 1 inch from rim of pan.
Fold and roll top edge under lower edge, pressing on rim to seal; flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake as directed in recipe.