1 c All-purpose flour
1/2 ts Salt
1/3 c Vegetable shortening
4 tb Cold water
1. Combine flour and salt in mixing bowl. Cut in solid shortening with
pastry blender or 2 knives until mixture is the size of small peas. 2. Use
cold water only. Sprinkle water, a little at a time, on mixture while
constantly tossing with a fork. Add water to driest parts while pushing
lumps to sides, only until dough is just moist enough to hold together. 3.
Form into a ball, then flatten to 1/2-inch thick on lightly floured
surface. Roll with rolling pin to the size to fit your pie plate plus 1-1/2
inches. Roll from center outwards each time. Smooth edges with hands to
keep it round. 4. Fit crust loosely into pan; flute edges and prick crust
in several spots with a fork. Pat out any air bubbles. Bake in a preheated
450-degree oven for 10-12 minutes until golden brown. Cool completely
before filling.
Yields
1 Servings