1/3 c Shortening or 1/3 cup lard 1/2 ts Salt
3 tb Cold water 1 c All-purpose flour
Cut shortening into flour and salt until particles are size of small peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. water can be added if necessary.) Gather pastry into ball;shape into flattened round on lightly floured cloth covered board.Roll pastry 2″ larger than inverted pie plate,9″ x 1 1/4″Fold pastry into quarters;place in plate.Unfold and ease into plate,pressing firmly against bottom and side.Trim edge of pastry 1″ from rim of plate.Fold and roll pastry under, even with plate;flute.
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