Ingrients & Directions
1/3 c Shortening (or 1/3 cup lard)
3 tb Cold water
1/2 ts Salt
1 c All-purpose flour
Double the recipe for 2 crust pie. Cut shortening into flour and salt
until particles are size of small peas.Sprinkle in water,1 tbsp.at a
time,tossing with fork until all flour is moistened and pastry almost
cleans side of bowl (1 to 2 tsp. water can be added if necessary.)
Gather pastry into ball;shape into flattened round on lightly floured
cloth covered board.Roll pastry 2″ larger than inverted pie plate,9″
x 1 1/4″Fold pastry into quarters;place in plate.Unfold and ease into
plate,pressing firmly against bottom and side.Trim edge of pastry 1″
from rim of plate.Fold and roll pastry under, even with plate;flute.
Yields
6 Servings