Recipe name baked pastry shell

Yield: 1 Servings

Measure Ingredient
1¼ cup All purpose flour
½ teaspoon Salt
⅓ cup Shortening or lard
3 \N To 4 tablespoons cold water


In a mixing bowl combine flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to sides of bowl. Repeat till all is moistened. Form dough into a ball.

On a lightly floured surface flatten dough with hands; roll from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease the pastry into pie plate, being careful not to stretch pastry. Trim to ½ inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Prick bottom and sides of pastry with a fork. Bake in a 450 oven for 10 to 12 minutes or till golden.

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