| Pastry for 1 Crust Pie
1 cup of flour
1/2 teaspoon of salt
1 tablespoon of sugar
1/3 cup of shortening or lard
2 tablespoons of cold water
Toss flour, salt and sugar mix. Cut in shortening with pastry blender or 2 knifes until mixture looks like coarse meal. Sprinkle with water. Gather into a ball with fork. Roll on a lightly floured board to a circle, 1 inch larger than the inverted pie pan. Ease pastry into pie pan; fold edges under even with pan rim. Flute edges. To bake before filling, prick pie shell with fork. Bake in a 475ºF.oven for 8 to 10 minutes. Cool before filling. Makes one 9 inch pie shell. |
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Pastry for a single crust pie
1 1/4 cup of all-purpose flour
1/2 teaspoon of salt
1/3 cup of Crisco
3 to 4 tablespoons of cold water
Stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle water over mixture. Toss until all of the mixture is moistened. Form dough into a ball. On lightly floured surface, flatten dough with hands. Roll from center to edge forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Trim edge and fold under any excess. Flute edge. For baked pie shell, prick bottom and sides. |
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