Yield: 6 servings
|⅓ cup||Of this mixture with water; with blending fork, 2-tined fork, or|
You'll need For 8' or 9" two-crust pie For 8" or 9 pie shell
Sifted all-purpoee flour 2¼ cups 1 ½ cups Salt 1 teasp. ½ teasp. Shortening (except butter, ¾ cup ½ cup margarine, or salad oil) Cold water 5 tablesp. 3 tablesp.
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.