| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pies | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/3 | c | Shortening or lard |
| 4 | tb | Cold water |
INSTRUCTIONS
In mixing bowl stir together flour & salt. Cut in shortening or lard until pieces are the size of small peas. Sprinkle with 1 Tbls. water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12" in diameter. Wrap pastry around rolling pin. Unroll onto a 9" pie plate. Ease pastry into plate, being careful not to stretch. Trim to 1/2 inch beyond edge of plate; fold under extra pastry. Make a flute, rope shaped or scalloped edge. Do not prick pastry. Bake as directed in individual recipe. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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