Standard Pastry Crust

Standard Pastry Crust
Single Shell

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
2 – 3 tablespoons COLD water

  1. In small bowl, mix flour and salt together.
  2. Using a pastry blender, cut in the shortening until particles are size of small peas.
  3. Add cold water by tablespoons until all of flour is moistened, using a fork to gently press mixture together into a ball.
  4. Gather dough into ball.
  5. Place ball on lightly floured board; press dough into pancake.
  6. Pinch edges of dough together gently with fingers.
  7. Roll dough from center to outside edges in four directions to keep dough circular.
  8. Dough should be rolled so that it is 1 ½ inches larger than pie pan.
  9. Fit dough loosely into pie pan.
  10. Cut off dough, allowing 1 inch of extra over pie pan edge.
  11. Fold dough under evenly, flute edge.
  12. Prick holes in bottom and sides with a fork.
  13. Bake in oven at 400 degrees F for 6-8 minutes, until golden brown.