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Ingredients
- 1 c. flour
- 1/2 tsp. salt
- 1/3 c. and 1 Tbsp. shortening
- 2 or 3 Tbsp. water
Method
- Measure flour and salt into bowl.
- Cut in shortening thoroughly.
- Sprinkle with water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 or 2 more tablespoons of water can be added if needed.)
- Gather dough into ball; shape into flattened round on lightly floured cloth-covered board.
- With flour covered rolling pin, roll dough 2-inches larger than inverted pie pan.
- Fold pastry into quarters; unfold and ease into pan.
- Trim overhang edge of pastry 1-inch from rim of the pan.
- Fold and roll pastry edges under, even with pan; flute.
- Fill and bake as directed in recipe.
