Ingredients
- Single crust:
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 3 to 4 tablespoons cold water
- Double crust:
- 2 cups flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 6 to 7 tablespoons cold water
Preparation
Step 1
In a mixing bowl, stir together flour and salt. Cut in shortening till pieces are the size of small peas.
Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball.
On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
For single filled crust:
Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shape, or scalloped edge. Do not prick pastry. Bake as directed in individual recipes.
For baked pastry shell:
Prick bottom and sides generously with the tines of a fork. Prick where bottom and sides meet all around pie shell. Bake in a 450 degree oven for 10 to 12 minutes or till golden.
For double crusts:
Trim bottom pastry evenly with rim of plate after placing. For top crust, roll remaining dough. Cut slits to allow steam to escape. Fill pastry in pie plate with desired filling. Place top crust on filling. Trim top crust 1/2 inch beyond edge of plate. Fold top crust under bottom crust; flute edge. Bake as directed in individual recipes.