Serves: 5
Total Calories: 296

1 1/2 cups flour
1/2 teaspoon salt
1/2 cup vegetable shortening solid or lard
4 to 5 tablespoons water cold

In a small bowl mix flour and salt. With a pastry blender or two knives cut in shortening or lard until mixture resembles coarse crumbs. Sprinkle water over the top and toss with a fork until uniformly moistened. Press dough firmly into a ball. On a lightly floured surface roll dough to 1/8 -inch thickness. Fit loosely into a 9- or 10-inch pie plate. Trim 1/2 inch beyond rim of pie plate. Fold edge under and flute. Fill as desired and bake as directed in recipe.

If pie shell is to be baked before filling,* pierce bottom and sides of pastry thoroughly with a fork or line pastry with foil and fill with dried beans. Bake in a preheated 450° F. oven for 12 to 15 minutes or until golden brown. If using beans, remove foil and beans after 10 minutes of baking. (Store beans in a tightly covered container for future use.) Cool pie shell before filling.

For a partially baked pie shell, bake for 10 minutes. Cool pie shell before filling.

* If using lard, place pie shell in refrigerator or freezer for 30 minutes before baking.

Nutritional Facts:

Serves: 5
Total Calories: 296
Calories from Fat: 176

More Recipes from the Recipe Treasury Cookbook:
Party Mini-Puffs
Pastry For Single-Crust Pie