Title: Standard Pastry,1-Crust,10-Inch
Categories: Rice
Yield: 8 Servings

1/2	c	Shortening or 1/4 cups Plus 3 tb Lard
1 1/3	c	All-purpose flour*
1/2	ts	Salt
		3 To 4 tb Cold water

*if using self-rising flour omit Salt.

Pie crusts made with self-rising flour differ in flavor and texture. Cut shortening into flour and salt until particles are size of small peas. Sprinkle water, 1 tablespoon at a time, tossing with fork until flour is moistened and pastry almost cleans sides 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. Roll pastry two 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.Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill and bake as directed in recipe. 8 SERVING PIE CRUST; 180 CALORIES PER SERVING. For Baked Pie Shell: Heat oven to 475 degrees. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool.Food Processor Directions: Measure 2 tablespoons water 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.

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