1 Crust/8 inch:
1 c All-purpose flour
1/2 ts Salt
1/3 c Plus
1 tb Shortening
2 tb Cold water; 2 to 3
1 Crust/9 inch:
1 1/4 c All-purpose flour
1/2 ts Salt
1/3 c Plus
2 tb Shortening
3 tb Cold water; 3 to 4
1 Crust/10 inch:
1 1/3 c All-purpose flour
1/2 ts Salt
1/2 c Shortening
3 tb Cold water; 3 to 4
Recipe by: Southern Living
Combine flour and salt in a bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill. To fit into pieplate, roll dough to 1/8-inch thickness on a lightly floured surface. Place in a pieplate; trim off excess pastry along edges. Fold edges under and flute. For baked pastry shell, prick bottom and sides of pastry generously with a fork. Bake at 450 degrees for 10 to 12 minutes or until golden pie. —–