Standard Pastry

 

            One 9-inch crust

 

1/3
cup plus a tablespoon shortening
1
cup all-purpose flour
1/4
teaspoon salt
2 to 3
tablespoons cold water

 

One 10-inch crust

 

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

 

 

Two 9-inch crusts

 

 

2/3
cup plus 2 tablespoons shortening
2
cups all-purpose flour
1
teaspoon salt
4 to 5
tablespoons cold water

 

Two 10-inch crusts

 

1
cup shortening
2 2/3
cups all-purpose flour
1
teaspoon salt
7 to 8
tablespoons cold water

 

 

Cut shortening into flour and salt until particles are the size of small peas.  Sprinkle in 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 a ball.  Shape into flattened round on lightly floured cloth-covered board.  (For two crust pie, divide pastry in half and shape into two rounds.)

 

Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin.  Fold pastry into fourths; place in pie plate.  Unfold and ease into plate, pressing firmly against bottom and side.

 

For One-Crust Pie:  Trim overhanging edge of pastry 1 inch from rim of plate.  Fold and roll pastry under, even with plate; flute.  Fill and bake as desired.

 

For Baked Pie Shell: Heat oven to 475° F.  Prick bottom and side thoroughly with fork.  Bake 8 to 10 minutes or until light brown.  Cool.

 

For Two-Crust Pie:  Turn desired filling into pastry-lined pie plate.  Trim overhanging edge of pastry 1/2 inch from rim of plate.  Roll other round of pastry.  Fold into fourths and cut slits so steam can escape.  Place over filling and unfold.  Trim overhanging edge of pastry 1 inch from rim of plate.  Fold and roll top edge under lower edge, pressing on rim to seal; flute.  Or, if desired, prepare Lattice Top.

 

Lattice Top:  Prepare pastry as directed for Two-Crust Pie, except leave 1-inch overhang on lower crust.  After rolling circle for top crust, cut into strips about 1/2-inch wide.  (Use a pastry wheel for decorative strips.)

 

Place 5 to 7 strips (depending on size of pie) across filling in pie plate.  Weave a cross-strip through center by first folding back every other strip going the other way.  Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added.  Trim ends of strips.

 

Fold trimmed edge of lower crust over ends of strips, building up a high edge.  Seal and flute.

 

Food Processor Directions:  Measure 2 tablespoons water (for one crust pie) or 4 tablespoons (for two crust pie) into small bowl.  Place shortening, flour and salt in food processor.  Cover and process, using quick on and off motions, until mixture is crumbly.  With food processor running, pour water all at once through feed tube just until dough leaves side of bowl (dough should not form ball).  Continue as directed.

 

Baked Tart Shells

 

Prepare pastry as directed for 9-inch One crust Pie--except roll into 13-inch circle.  Cut into 8  4-1/2-inch circles.  Fit circles over backs of medium muffin cups or 6-ounce custard cups, making pleats so pastry will fit closely.  (If using individual pie pans or tart pans, cut pastry circles 1 inch larger than inverted pans;  fit into pans.)  Prick thoroughly with fork to prevent puffing.

 

Heat oven to 475°  Place on cookie sheet.  Bake 8 to 10 minutes or until light brown.  Cool before removing from pans.  Fill each shell with 1/3 to 1/2 cup of your favorite filling. 

 

Makes 8 Tart Shells.