Tasty Planner - Recipe - Standard Pastry by Pat Roberts

Instructions

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bown (1 to 2 tsp. of water can be added if needed).

Gather dough into ball, shape into flattened round on lightly floured cloth-covered board. (For two-crust pie, divide dough in half and shape into 2 flattened rounds.) Wilth floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters, unfold and ease into pan.

For one-crust pie: Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute. Fill and bake as directed in recipe.

For baked pie shell: Prick bottom and side thourghly with fork. Bake at 475 for 8 to 10 minutes.

For two-crust pie: Turn desired filling into pastry-lined pie pan. Trim overhanging edge of pastry 1/2 inch from rim of pan. Roll second round of dough. Fold into quarters; cut slits so steam can escape. Place over filing and unfold. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim ot seal; flute. Cover edge with 2- to 3-inch strip of aluminum folil to prevent excessive browning; remove foil last 15 minutes of baking. Bake as directed in recipe.

Note: if possible, hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.