Yield: 6 Servings
Measure | Ingredient |
---|---|
⅓ cup | Of this mixture with water; with blending fork, 2-tined fork, or |
\N \N | For 8 or 9\" two-crust pie |
2¼ cup | Sifted all-purpose flour |
1 teaspoon | Salt |
¾ cup | Shortening (except butter, margarine, or salad oil) |
5 tablespoons | Cold water |
\N \N | For 8 or 9\" pie shell |
1½ cup | Sifted all-purpose flour |
½ teaspoon | Salt |
½ cup | Shortening (except butter, margarine or salad oil) |
3 tablespoons | Cold water |
In bowl, mix flour and salt. With pastry blender or 2 knives, scissor-fashion, cut shortening into flour until size of small peas. Blend fingers, blend this into flour mixture until dough holds together. Form pastry into flat round; divide in half for two-crust pie. (lf very warm day refrigerate ½ hr. before rolling.) Roll out on lightly floured surface.
(For two-crust pie, roll out only half of pastry; now follow individual pie recipe. For baked pie shell, see below.) Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with 4 tined fork, prick sides and bottom closely and deeply. Refrigerate ½ hr.
Bake at 450ø F. 12 to 15 min., or till golden. Peek after 5 min.; if bubbles appear, prick. Cool on wire rack before filling.