Baked Pastry Shell

From: (Stephanie da Silva)

Date: Mon, 9 Aug 1993 07:27:54 GMT

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/3 cup shortening or lard
3 to 4 tablespoons cold water

In a mixing bowl combine flour and salt.  Cut in shortening or lard till
pieces are the size of small peas.  Sprinkle 1 tablespoon of the water
over part of the mixture; gently toss with a fork.  Push to sides of bowl.
Repeat till all is moistened.  Form dough into a ball.

On a lightly floured surface flatten dough with hands; roll from center to
edge, forming a circle about 12 inches in diameter.  Wrap pastry around
rolling pin.  Unroll onto a 9-inch pie plate.  Ease the pastry into pie
plate, being careful not to stretch pastry.  Trim to 1/2 inch beyond edge
of pie plate; fold under extra pastry.  Make a fluted edge.  Prick bottom
and sides of pastry with a fork.

Bake in a 450 oven for 10 to 12 minutes or till golden.


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