| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Of this mixture with water; with blending fork, 2-tined fork, or |
|
|
For 8 or 9" two-crust pie |
| 2 1/4 |
c |
Sifted all-purpose flour |
| 1 |
ts |
Salt |
| 3/4 |
c |
Shortening (except butter, margarine, or salad oil) |
| 5 |
tb |
Cold water |
|
|
For 8 or 9" pie shell |
| 1 1/2 |
c |
Sifted all-purpose flour |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Shortening (except butter, margarine or salad oil) |
| 3 |
tb |
Cold water |
INSTRUCTIONS
In bowl, mix flour and salt. With pastry blender or 2 knives,
scissor-fashion, cut shortening into flour until size of small peas. Blend
fingers, blend this into flour mixture until dough holds together. Form
pastry into flat round; divide in half for two-crust pie. (lf very warm day
refrigerate 1/2 hr. before rolling.) Roll out on lightly floured surface.
(For two-crust pie, roll out only half of pastry; now follow individual pie
recipe. For baked pie shell, see below.)
Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with 4
tined fork, prick sides and bottom closely and deeply. Refrigerate 1/2 hr.
Bake at 450° F. 12 to 15 min., or till golden. Peek after 5 min.; if
bubbles appear, prick. Cool on wire rack before filling.
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