Recipe - Standard Pastry 2-Crust 10-In1

1 cup Shortening or Three fourths cup Plus
2 tablespoon lard
2 2/3 cup Allpurpose flour*
1 teaspoon Salt
7 To 8 tablespoon Cold water

*if using selfrising flour omit Salt.

Pie crusts made with selfrising flour differ in flavor and texture. Cut
shortening into flour and salt until particles are size of small peas.
Sprinkle in water, 1 tablespoon at a time, tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons
water can be added if necessary).Gather pastry into a ball. Shape into
flattened round on lightly floured, clothcovered board.Roll pastry 2
inches larger than inverted pie plate with floured clothcovered rolling
pin. Fold pastry into fourths; place in pie place. Unfold and ease into
plate, pressing firmly against bottom and side.For Baked Pie Shell: Heat
oven to 475 degrees. Prick bottom and side thoroughly with fork. Bake 8 to
10 or until light brown; cool.Turn desired filling into pastrylined pie
plate. Trim overhanging edge of pastry One half inch from rim of plate. Roll
other round of pastry. Fold into fourths and cut slits so steam can
escape.Place over filling and unfold. Trim overhangi edge of pastry 1 inch
from rim of plate. Fold and roll top edge under lower edge, pressing on rim
to seal; flute. 8 SERVINGS PIE CRUST.LATTICE TOP: Leave 1inch overhang on
crust. After rolling circle for top crust, cut into strips about One half inch
wide. (Use a pastry wheel for decorative strips.)Place 5 to 7 strips across
filling in pie plate. Weave a crossstrip through center by first folding
back every other strip going the other way. Continue weaving until lattice
is complete, folding back alternate strips each time crossstrip is added.
(To save time, do not weave strips. Simply lay second half of strips across
first strips.) Trim ends of strips.Fold trimmed edge of lower crust over
ends of strips, building up a high edge. Seal and flute. (A juicy fruit pie
with a lattice top is more likely to bubble over than a twocrust pie so a
high pastry edge is important.) Food Processor Directions: Measure 4
tablespoons water into small bowl. Place shortening, flour and salt in food
processor. Cover and process, using quick onandoff 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. 8 SERVINGS PIE CRUST; 360 CALORIES PER
SERVING.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini