Pastry For 5 Inch Pies
|All purpose flour||1⁄2 Cup (8 tbs)|
|Cold water||1 Tablespoon|
To make pastry shell, sift together flour and salt; cut in shortening till mixture resembles coarse crumbs.
Sprinkle 1 tablespoon of the water over.
Gently toss with fork and push moistened part to one side.
Repeat with remaining 1/2 tablespoon water if needed.
Gather up mixture with fingers; form into two balls.
On lightly floured surface, flatten balls slightly; roll to 7 inch rounds.
If edges split, pinch together.
Roll up pastry on rolling pin; unroll over two 5 inch tart pans, fitting loosely onto bottom and sides.
Trim 1/2 inch beyond edge.
Turn under; flute.
For baked shell, prick bottom and sides with fork.
Bake in very hot oven (450Â°) for 10 to 12 minutes or till golden brown.
For unbaked shell, do not prick.
Add filling; bake as directed in pie recipe.
To make pastry for 2 crust pie, use 3/4 cup flour, 1/4 teaspoon salt, 1/4 cup shortening, and 2 to 2 1/2 tablespoons cold water.