Pastry I For 1 Crust Pie
|Sifted all purpose flour||1 Cup (16 tbs)|
|Lard/Vegetable shortening / all-purpose shortening||1⁄3 Cup (5.33 tbs)|
|Cold water||3 Tablespoon|
Sift flour and salt together into a bowl.
Cut in shortening with pastry blender or two knives until pieces are the size of small peas.
Sprinkle the water over mixture, a teaspoonful at a time, mixing lightly with a fork after each addition.
Add only enough water to hold pastry together.
Work quickly; do not overhandle.
Shape into a ball and flatten on a lightly floured surface.
Roll from center to edge into a round about 1/8 inch thick and about 1 incli larger than overall size of pan.
Loosen pastry from surface with spatula and fold in quarters.
Gently lay pastry in pan and unfold it, fitting it to pan so it is not stretched.
Trim edge with scissors or sharp knife so pastry extends about 1/2 inch beyond edge of pie pan.
Fold extra pastry under at edge, and flute.
Thoroughly prick bottom and sides of shell with a fork.
(Omit pricking if filling is to be baked in shell.) Bake at 450Â°F 10 to 15 minutes, or until crust is light golden brown.
Cool on rack.