Baked Pie Shell
|Shortening||1 Cup (16 tbs)|
|Butter margarine||2 Tablespoon, softened|
|All purpose flour||1 Cup (16 tbs)|
|Cold water||3 Tablespoon|
Cut shortening and margarine into flour and salt until particles are size of small peas.
Combine water and food coloring; sprinkle over flour mixture; toss with fork until particles are just moist enough to cling together.
(It may not be necessary to use all the water.) Shape pastry into ball.
Flatten to 1/2 inch.
Roll out on floured pastry cloth to scant 1/8-inch-thick circle, 2 inches larger than inverted pie plate, with stocking-covered rolling pin.
Fold pastry into quarters.
Lift carefully into pie plate.
Unfold and fit loosely into plate; press firmly against bottom and side.
Do not stretch pastry or it will shrink while microwaving.
Let pastry relax about 10 minutes to reduce shrinkage.
Trim overhanging edge of pastry to generous 1/2 inch.
Fold under, even with plate, to form standing rim.
Flute, keeping rim high to contain bubbling.
Prick crust with fork on bottom and side 1/2 inch apart.
Microwave at HIGH (100%) until crust appears dry and opaque through bottom of plate, 5 to 7 minutes.