Lemon Pastry Shell

Use this pie crust for the next lemon chiffon pie you make.

• Ready In: 25 mins
• Yields: 1 "9 inch pastry shell"

Ingredients

• 1  cup  sifted flour
• 1⁄2 teaspoon salt
• 1⁄3 cup shortening
• 1  egg, beaten
• 1  tablespoon lemon juice concentrate

Directions

1. Preheat oven to 400 degrees.
2. Combine flour and salt; cut in shortening until crumbly.
3. In a small bowl mix egg and lemon juice.
4. Stir into flour mixture until it forms a ball.
5. On a floured surface, roll out (1/8-inch thick) and line a 9-inch pie plate.
6. Flute edges.
7. Prick bottom with fork.
8. Bake 12 to 15 minutes or until golden brown.