Standard Pie Crust


Standard Pie Crust
  1. 1/3 cup plus 1 tbs. shortening
  2. 1 cup flour
  3. 1/2 tsp. salt
  4. 2-3 tbs. cold water
  1. Cut shortening into flour and salt until particles are the size of small peas.
  2. Sprinkle in water, 1 tbs. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 tsp. water can be added if necessary).
  3. Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board.
  4. Roll pastry 2 inches larger than inverted pie plate with floured rolling pin.
  5. Fold pastry into quarters; unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate.
For Baked Pie Shell
  1. Prick bottom and side thoroughly with fork. Bake at 475 untillight brown, 8 to 10 minutes, cool.

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