4/2 - Pie Crust Pastry

This is a recipe for 2-6 inch pie crusts. No need to bake a whole big one and be tempted to eat it all!

• Ready In: 17 mins
• Serves: 2
• Yields: 2-4 pies

Ingredients

• 5⁄8 cup all-purpose flour
• 1  teaspoon brown sugar or 1⁄2 teaspoon  Splenda brown sugar blend
• 1⁄8 teaspoon baking powder
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon  lard (shortening)
• 1 1⁄2 tablespoons cold water

Directions

1. Measure the first 4 ingredients into a bowl.
2. Cut in lard until crumbly.
3. Sprinkle with water. Stir with fork.
4. Shape into a ball.
5. If necessary, a small amount of extra water may be added, about 1/2 tsp at a time.
6. The less water used, the better.
7. Makes enough for 2-6 inch single crust pies or 1-6 inch double crust pies.
8. Set oven at 400ºF.
9. For Single Crust Pie:
10. Roll out pastry , turn 6 inch foil pie plate upside down.
11. Cover with pastry on the OUTSIDE of the pie plate.
12. Prick all over with fork.
13. Trim edge and bake about 10 minutes to brown.
14. Cool and transfer to inside of pie plate.
15. Fill with desired filling.