Total Time
32mins
Prep 20 mins
Cook 12 mins

Pastry for a single Crust Pie

Directions

  1. In medium mixing bowl stir together flour and salt.
  2. Cut in shortening or Lard till pieces are the size of small peas.
  3. Sprinkle 1 tablespoon of cold water over part of the mixture gently toss with fork.
  4. Push to side of bowl
  5. Repeat until all is moistened.
  6. Form dough into ball.
  7. On lightly floured surface flatten dough with hands.
  8. With a rolling pin roll dough from center to edges forming a circle about 12 inches in diameter.
  9. Wrap pastry around rolling pin.
  10. Unroll pastry onto a 9 inch pie plate being careful to avoid stretching pastry.
  11. Trim pastry to 1/2 inch beyond edge of pie plate. Make a fluted , roped-shaped, or scalloped edge.
  12. For a baked pie shell, prick bottom and sides with tines of fork.
  13. Bake 450 F oven for 10 to 12 minute
  14. Or,line pastry with foil and fill with dry beans, or use double thickness of heavy duty foil.
  15. Bake in 450 F oven for 5 minute
  16. Remove beans and foil or heavy duty foil bake for 5 to 7 min more or until golden.
  17. Makes 1 9 inch pie shell.