Directions: |
Directions:Sift a quantity of flour onto a piece of waxed paper. Set empty flour sifter in medium mixing bowl.
Measure 2 1/4 cups sifted flour back into sifter. Add salt, then sift into bowl.
Measure shortening; drop into flour.
Cut shortening into flour, using two knives, one in each hand or use a pastry blender. Work knives back and forth in crisscross fashion, like scissors, until flour-coated particles are size of peas.
Next measure out the cold water into a cup. Sprinkle 1 tablespoon of water over a small portion of the flour, lightly pressing moistened particles together with a two-tined fork. Push this moistened dough to one side of bowl.
Continue adding water, a little at a time, to an undamped spot, until all flour is moistened. Use only enough water to make all flour particles stick together when gently pressed with fork.
Lightly form into ball, wrap in waxed paper, and chill 1/2 hour before using.
single crust pie-- Shape 1/2 of dough into ball, rewrap the remainder and return to refrigerator. Lightly flour rolling pin and surface. Flatten ball out with patting motions of rolling pin, keeping a circular shape. Roll out pastry from the center of the dough using light pressure. Working out from center in all directions. As you near the edge lift the pin to keep ends from splitting. If they split pinch back together or use pastry pieces. Lift pastry occasionally and give it a quarter turn to prevent sticking. Use flour as needed but to much makes the pastry tough.
Roll until about 1/4 inch thick and 4 inches larger than top of pie pan. Place in pan.
For unbaked pie shell: Chill shell 30 minutes. Fill and bake as directed.
For baked pie shell: Prick entire surface with fork to release air bubbles. Chill 1/2 hour, prick well again; bake in hot oven of 450º F. 12 to 15 minutes or until golden. If bubbles appear during baking, prick with fork. Cool on rack.
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