|Flour||1 3⁄4 Cup (28 tbs) (wondra)|
|Shortening||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Beat flour, shortening and salt in large bowl on low speed 1 minute, scraping bowl constantly.
Beat in water about 1 minute or until all flour is moistened and pastry begins to gather into beaters.
(If necessary, beat in 1 to 2 teaspoons additional water.) Gather pastry into a ball.
Shape into flattened round on lightly floured cloth-covered surface.
Roll into rectangle, 17 x 13 inches, with floured cloth-covered rolling pin.
Fold pastry into thirds.
Place in center of un-greased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
Unfold and ease pastry into pan, pressing firmly against bottom and sides.