| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pies | 1 | Servings | ||
INGREDIENTS
| 1 | c | Flour |
| 1/2 | ts | Salt |
| 1/3 | c | Shortening; plus 1 tablespoon |
| 2 | tb | Cold water; up to 3 |
| 1 1/4 | c | Flour |
| 1/2 | ts | Salt |
| 1/3 | c | Shortening; plus 2 tablespoons |
| 3 | tb | Cold water; up to 4 |
| 1 1/3 | c | Flour |
| 1/2 | ts | Salt |
| 1/2 | c | Shortening |
| 3 | tb | Cold water; up to 4 |
INSTRUCTIONS
FOR 8 INCH CRUST FOR 9 INCH CRUST FOR 10 INCH CRUST Each Makes One Pie Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill. To fit into pie plate, roll dough to 1/8 inch thickness on a lightly floured surface. Place in pie plate; trim off excess pastry along edges. Fold edges under and flute. For baked pastry shell, prick bottom and sides of pastry shell generously with a fork. Bake pastry at 450°F for 10 - 12 minutes or until pastry is golden brown. Busted by Gail Shermeyer 4paws@netrax.net Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998
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