INGREDIENTS

INSTRUCTIONS

* can substitute Crisco for lard
Combine flour, salt and lard with pastry blender. Add ice water stirring
with knife until mixed. Place half the dough in the fridge and the other
half on the floured bread board and roll out until it's slightly larger
than the pie pan. Carefully fold into fourths. Place the tip of the pastry
in the very center of the pie plate and gently unfold the pastry. It should
overlap the pie pan by about 1" all the way around. Add pie filling and
roll out the top crust. Fold the bottom crust over the edge of the top
crust and press together all the way around, fluting as you go. Bake
according to directions of the pie filling. PIE SHELL After rolling out the
first half of the dough, place it in a warm pie pan that has a moistened
rim. Press the dough gently into the shape of the pie pan and flute the
edges. Prick the pastry all over with a fork and bake at 450 degrees for
15-20 minutes. You need to watch this carefully, as the pastry will burn
very quickly.
Me ke aloha, Mary
NOTES : E hele mai oukou e ai!  (Come and eat!)
Recipe by: Mary Spero
Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
Mar 13, 1998

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