One-Crust Pastry

Ingredients

8 or 9 inch Crust
1 cup flour, sifted
1/2 teaspoon salt
1/3 cup plus
1 tablespoon shortening
2-3 tablespoons cold water
10 inch Crust
1 1/3 cups flour, sifted
1/2 teaspoon salt
1/2 cup shortening
3-4 tablespoons cold water

Preparation

Place flour and salt in mixing bowl; cut in shortening, using a pastry blender or 2 knives, until particles are the size of peas. Sprinkle in water, 1 tablespoon at a time, mixing with a fork until dough cleans side of bowl. Gather dough into a ball; shape into a flattened round on a lightly floured board. Roll dough 2 inches larger than inverted pie pan; ease dough into pan and trim edge of pastry 1 inch from rim of pan. Fold pastry under, even with pan, and flute. Bake crust at 475° for 8 to 10 minutes, or until lightly browned; or fill and bake as directed in recipe. Cool before filling.

Yield: 1 crust

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.