PASTRY FOR SINGLE CRUST PIE
PASTRY FOR DOUBLE CRUST PIE
1 1/4c. all purpose flour; 1/3c. shortening or lard; 3-4tbsp. cold water
In a medium mixing bowl stir together flour and 1/4 teaspoon salt. Using a pastry blender, cut in shortening or lard until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened dough to side of the bowl. Repeat, using 1 tablespoon of water at a time, till all is moistened. Form dough into a ball.
On lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges, forming a 12inch circle. Wrap pastry around the rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch it.
Trim pastry to 1/2inch beyond edge of plate. Fold under extra pastry. Do Not Prick Pastry! Bake as directed in recipes.
2c. all purpose flour; 2/3c. shortening or lard; 6-7tbsp. cold water.
Follow same directions as single crust pie pastry, except stir together flour and 1/2 teaspoon salt. When all is moistened, divide dough in half. Form each half into a ball.
