| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies, Desserts |
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Crisco |
| 3 |
tb |
Or 4, ice water |
INSTRUCTIONS
Blend flour and salt together in large mixing bowl. Blend Crisco into flour
mixture using pastry blender until mixture resembles a combination of
coarse meal and peas. Add ice water one tablespoon at a time, tossing
mixture lightly with a fork to combine. When mixture can be compressed
easily with a fork, enough ice water has been added. Form pastry mixture
into a flat disk and wrap tightly in plastic wrap or waxed paper. Pastry
may be refrigerated until ready for use. Roll between two sheets of waxed
paper to 1/8-inch thickness. If pre-baking for non-baked filling, bake at
425 degrees F. for 12 minutes. Yields one 9-inch pie shell.
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