One Crust Pastry Shell
|Shortening||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||2 Tablespoon, softened|
|All purpose flour||1 Cup (16 tbs)|
|Cold water||4 Tablespoon|
Cut shortening and butter into flour and salt using pastry blender until particles resemble coarse crumbs or small peas.
Combine water and food coloring.
Sprinkle over flour mixture while stirring with fork, until particles are just moist enough to cling together.
Form dough into ball.
Flatten ball to 1/2 inch on lightly floured board or pastry cloth.
Roll out to circle, at least 2 inches larger than inverted pie plate.
Carefully fit into plate, being careful not to stretch dough.
Let stand 10 minutes.
Trim pastry overhang to generous 1/2 inch.
Fold to form high-standing rim; flute.
Prick pastry continuously with fork at bend of plate and 1/2 inch apart on bottom and side.
Microwave at High 5 to 7 minutes, rotating plate 1/2 turn every 3 minutes.
If crust cooks unevenly, rotate 1/4 turn every minute.
If brown spot appears, cover with small piece of foil.
If crust bubbles, gently push back into shape.
Check for doneness by looking through bottom of pie plate.
Crust will not brown, but will appear dry and opaque.
Cool completely before filling.