Pie Crust for One-Crust Pie

Yield:
1 crust

Ingredients:

  1. One-Crust Pie (9-Inch)
  3. 1/3 cup plus 1 tablespoon shortening
  4. 1 cup all-purpose flour
  5. 1/4 teaspoon salt
  6. 2-3 tablespoons cold water
  8. One-Crust Pie (10-Inch)
  10. 1/2 cup shortening
  11. 1 1/3 cups all-purpose flour
  12. 1/2 teaspoon salt
  13. 3-4 tablespoons cold water
Directions:

Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. Roll pastry 2-inches larger than inverted pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1-inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill and bake as directed in recipe. FOR BAKED PIE SHELL: Heat oven to 475 F. Prick bottom and side thoroughly with fork. Bake 8 to 10 mintes or until light brown; cool.


TDS 3