Recipe - Basic Pastry

FOR 8 INCH CRUST
1 cup Flour
One half teaspoon Salt
1/3 cup Shortening; plus 1
tablespoon
2 tablespoon Cold water; up to 3

FOR 9 INCH CRUST
1 One fourth cup Flour
One half teaspoon Salt
1/3 cup Shortening; plus 2
tablespoons
3 tablespoon Cold water; up to 4

FOR 10 INCH CRUST
1 1/3 cup Flour
One half teaspoon Salt
One half cup Shortening
3 tablespoon Cold water; up to 4

Each Makes One Pie

Combine flour and salt; cut in shortening with pastry blender until mixture
resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly
over surface; stir with a fork until dry ingredients are moistened. Shape
into a ball; chill.

To fit into pie plate, roll dough to 1/8 inch thickness on a lightly
floured surface. Place in pie plate; trim off excess pastry along edges.
Fold edges under and flute.

For baked pastry shell, prick bottom and sides of pastry shell generously
with a fork. Bake pastry at 450°F for 10 12 minutes or until pastry is
golden brown.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: The Southern Living Cookbook, 1987, 848707095

Posted to MCRecipe Digest by Gail Shermeyer 4paws@netrax.net on May 02,
1998