Deep-dish Fruit Pie
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Cold water||3 Tablespoon, fruit filling (Fruit Filling)|
Sift together flour and salt; cut in the shortening, using pastry blender or 2 knives; continue cutting in until mixture is in particles the size of peas.
Add cold water very gradually, moistening dry areas in turn; use only enough water to bind dough.
Wrap dough in waxed paper, and chill in refrigerator a few minutes while preparing filling.
Roll out pastry about 1/8 inch thick on lightly floured cloth or board; make circle large enough to allow 1/2-inch margin for rim.
Cut 2 or 3 small gashes in center to allow steam to escape.
Now dampen the rim of the fruit-filled dish, and gently lift pastry over the top to prevent stretching.
Fold overhang under the pastry edge neatly, and press against the rim with a floured fork.
Start pie in hot oven, 425Ã‚Â°F.
After 15 minutes reduce heat to 350 Ã‚Â°F., and bake about 30 minutes longer.