INGREDIENTS

INSTRUCTIONS

if using self-rising flour omit Salt.  Pie crusts made with self-rising
flour differ in flavor and texture.  Cut shortening into flour and salt
until particles are size of small  peas. Sprinkle water, 1 tablespoon
at a time, tossing with fork until  flour is moistened and pastry
almost cleans sides of bowl (1 to 2  teaspoons water can be added if
necessary).Gather pastry into a ball.  Shape into flattened round on
lightly floured cloth-covered board.  Roll pastry two inches larger
than inverted pie plate with floured  cloth-covered rolling pin. Fold
pastry into fourths; place in pie  plate. Unfold and ease into plate,
pressing firmly against bottom and  side.Trim overhanging edge of
pastry 1 inch from rim of plate. Fold  and roll pastry under, even with
plate; flute. Fill and bake as  directed in recipe. 8 SERVING PIE
CRUST; 180 CALORIES PER SERVING.  For Baked Pie Shell: Heat oven to 475
degrees. Prick bottom and side  thoroughly with fork. Bake 8 to 10
minutes or until light brown;  cool.Food Processor Directions: Measure
2 tablespoons water into  small bowl. Place shortening, flour, and salt
in food processor.  Cover and process, using quick on-and-off motions,
until mixture is  crumbly. With food processor running, pour water all
at once through  feed tube just until dough leaves side of bowl (dough
should not form  ball). Continue as directed.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 191
Calories From Fat: 117
Total Fat: 13g
Cholesterol: 7.2mg
Sodium: 145.8mg
Potassium: 22.3mg
Carbohydrates: 15.9g
Fiber: <1g
Sugar: <1g
Protein: 2.2g