Favorite Pastry for 9-Inch One-Crust Pie
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup lard
OR
1/3 cup plus 1 tablespoon shortening
2 tablespoons cold water (2 to 3 tablespoons)
Mix flour and salt. Cut in lard until particles are size of small peas.
Sprinkle with 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
water can be added if necessary).
Gather pastry into ball; shape into flattened round on lightly floured
cloth-covered surface.
Roll pastry 2 inches larger than inverted pie plate with floured
cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into
plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll
pastry under, even with plate. Flatten pastry evenly on rim of pie plate.
Press firmly around edge with tines of fork, dipping fork into flour
occasionally to prevent sticking. Or build up edge of pastry. Place index
finger on inside of pastry edge and knuckles (or thumb and index finger)
on outside. Pinch pastry into V shape; pinch again to sharpen. Fill and
bake as directed in recipe.
For Baked Pie Shell: Heat oven to 475ş. Prick bottom and side thoroughly
with fork. Bake 8 to 10 minutes or until light brown; cool.
Yield:
“1 Crust”
Per serving: 134 Calories (kcal); 9g Total Fat; (59% calories from fat); 2g Protein; 12g Carbohydrate; 8mg Cholesterol; 134mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
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