| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pies &, Pastry | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/2 | c | Shortening |
| 3 | tb | Cold water; up to 4 |
INSTRUCTIONS
Combine flour and salt in a medium bowl; cut in shortening with a pastry blender until crumbly (mixture should have irregular-size pieces). Sprinkle cold water, 1 tablespoon at a time, evenly over surface, and stir with a fork until dry ingredients are moistened. (Squeeze dough firmly between your fingers after adding 3 tablespoons water; if it falls apart, add remaining tablespoon water.) Shape dough into a flattened disk; wrap in plastic wrap, and chill 2 hours or freeze 30 minutes. Let stand at room temperature 5 minutes. Turn dough out onto a floured surface, and roll to 1/8-inch thickness. Place in a 9-inch pieplate. Trim off excess pastry along edges; fold edges under, and crimp. Prick pastry a few times with a fork if baking. (Do not prick if pastry is going to be filled before baking.) Freeze Bake at 450° for 10 to 12 minutes or until golden brown. Cool on a wire rack. Makes 1 (9-inch) pastry shell. Notes: This pastry stirs together in 5 minutes, chills in the freezer, and is ready to roll in 40 minutes. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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