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 can be added if necessary). Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board (for two crust pie, divide pastry into halves and shape into two rounds). Roll pastry 2 inches larger than inverted pie plate with floured stockened covered rolling pin. Fold pastry into quarters; unfold and ease into plate, pressing firmly against bottom and side.
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For one crust pie- trim overhang edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill and bake as directed in recipe. For two crust pie- Prick bottom and side thoroughly with fork. Bake at 475 degrees until l light brown, 8 to 10 minutes; cool.
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