|⅓ cup||Of this mixture with water; with blending fork, 2-tined fork, or|
|For 8 or 9" two-crust pie|
|2¼ cup||Sifted all-purpose flour|
|¾ cup||Shortening (except butter, margarine, or salad oil)|
|5 tablespoons||Cold water|
|For 8 or 9" pie shell|
|1½ cup||Sifted all-purpose flour|
|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.
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