Pastry for single crust
1 9\" shell
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| ½ | teaspoon | Salt |
| ½ | cup | Shortening |
| 4 | tablespoons | Water |
Directions
Sift flour and salt into a bowl. Using a pastry blender, fork, or 2 knives, cut in shortening until mixture resembles coarse cornmeal.
Sprinkle 1 tablespoon of water at time over surface of mixture; toss lightly with a fork after each addition. Use only enough water to hold dough together. Press dough firmly into a ball. On floured board, roll out dough to ⅛ inch thickness. Fit into a 9-inch pie plate; do not stretch. Trim dough 1 inch larger than plate; turn dough under and flute. Makes one 9-inch pie shell.
Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]