INGREDIENTS:
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/3 cup shortening or lard
3 to 4 tablespoons cold water
DIRECTIONS:
In a mixing bowl stir together flour and salt.
Cut in shortening or lard till pieces are the size of small peas.
Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork.
Push to side of bowl.
Repeat till all is moistened.
Form dough into a ball.
On a lightly floured surface flatten dough with hands.
Roll dough from center to edge,forming a circle 12 inches in diameter.
Wrap pastry around rolling pin.
Unroll onto a 9-inch pie plate.
Ease pastry into pie plate, being careful not to stretch pastry.
Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry.
Make a fluted, rope-shaped or scalloped edge.
Do not prick pastry.
Bake as directed in individual recipe.
Baked Pastry Shell: Prepare for single-crust pie as above, except prick
bottom and sides with the tines of a fork. Bake
in 450F oven for 10-12 minutes or till golden brown. Cool on a wire rack.
Pastry for Double-Crust Pie:
Prepare pastry for Single-crust pie as above, except use 2 cup all-purpose
flour, 1 teaspoon salt, 2/3 cup shortening or lard, and 6 to 7 tablespoons cold water.
Divide dough in half.
Roll out half of dough as above.
Fit into pie plate.
Trim pastry even with rim.
For top crust, roll out remaining dough.
Cut slits for escape of stream.
Place desired pie filling in pie shell.
Top with pastry for top crust.
Trim top crust 1/2 inch beyond edge of pie plate.
Fold extra pastry under bottom crust; flute edge.
Bake as directed in individual recipe.
Pastry for Lattice-Top Pie:
Prepare pastry for Double-crust pie as above,
except line a 9 inch plate with half of the pastry.
Trim pastry 1/2 inch beyond edge of pie plate.
Turn filling into pastry-lined pie plate.
Cut remaining pastry into 1/2 inch wide strips.
Weave strips atop filling to make lattice crust.
Press ends of strips into rim of crust.
Fold bottom pastry over the lattice strips; seal and flute.
Bake as directed in individual recipe.