Title: Standard Pastry,1-Crust,9-Inch
Categories: Rice
Yield: 8 Servings
| | | 1/3 cup Plus 1 tb Shortening or 1/3 cup Lard |
| 1 | c | All-purpose flour* |
| 1/4 | ts | Salt |
| | | 2 To 3 tb Cold water |
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; 140 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.