Pastry for 9\" one crust pie:
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Shortening or 1/3 cup lard |
| ½ | teaspoon | Salt |
| 3 | tablespoons | Cold water |
| 1 | cup | All-purpose flour |
Directions
Cut shortening into flour and salt until particles are size of small peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp.
water can be added if necessary.) Gather pastry into ball;shape into flattened round on lightly floured cloth covered board.Roll pastry 2" larger than inverted pie plate,9" x 1¼"Fold pastry into quarters;place in plate.Unfold and ease into plate,pressing firmly against bottom and side.Trim edge of pastry 1" from rim of plate.Fold and roll pastry under, even with plate;flute.
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