Pastry For Single Crustpies 1 1/2 cup flour 1/2 teaspoon salt 1/2 cup shortening 4 tablespoon water Sift flour and salt into a bowl. Using a pastry blender, fork, or 2 knives, cut in shortening until mixture resembles coarse cornmeal. Sprinkle 1 tablespoon of water at time over surface of mixture; toss lightly with a fork after each addition. Use only enough water to hold dough together. Press dough firmly into a ball. On floured board, roll out dough to 1/8 inch thickness. Fit into a 9-inch pie plate; do not stretch. Trim dough 1 inch larger than plate; turn dough under and flute. Makes one 9-inch pie shell. Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias] |
