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8 or 9 INCH ONE-CRUST PIE
1 cup all-purpose flour "not self-rising"
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening OR
1/3 cup lard
2 to 3 tablespoos cold water
10
INCH ONE CRUST PIE
1 1/3 cups all purpose
flour "not self-rising"
1/2 teaspoon salt
1/2 cup shortening OR 1/4 cup plus 3 tablespoons lard
3 to 4 tablespoons
cold water
8 or 9 INCH TWO CRUST PIE
2 cups all purpose flour "not self-rising"
1 teaspoon salt
2/3 cup
plus 2 tablespoons shortening OR 2/3 cup lard
4 to 5 tablespoons cold water
10 INCH TWO CRUST PIE
2
2/3 cups all purpose flour "not self-rising"
1 teaspoon salt
1 cup shortening or 1/4 cup plus 2 tablespoons lard
7
to 8 tablespoons cold water
Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in
water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons
water can be added if needed).
Gather dough into ball; shape into flattened round on lightly floured cloth-covered
board. (For Two-crust Pie, divide dough in half and shape into 2 flattened rounds.) with floured stockinet-covered
rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan.
For one-crust Pie: Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute.
Fill and bake as directed in recipe.
For Baked Pie Shell: Prick bottom and side thoroughly with fork. Bake at 475 for 8 to 10 minutes.
For Two-crust Pie:
Turn desired filling into pastry-lined pie pan. Trim overhanging edge of pastry 1/2 inch from rim of pan. Roll
second round of dough. Fold into quarters; cut slits so steam can escape. Place over filling and unfold.
Trim over-hanging edge of pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to
seal; flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes
of baking. Bake as directed in recipe.
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