Serves: 0
Total Calories: 3,453

Single pie or tart crust:
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup vegetable shortening solid
4 to 5 tablespoons water cold
Double pie crust:
2 cups flour sifted
3/4 teaspoon salt
2/3 cup vegetable shortening solid
5 to 7 tablespoons water cold

For single or double crusts, sift flour and salt into bowl. Cut in shortening with pastry blender until size of small peas. Sprinkle water over top and toss with fork until completely moistened. Form into ball. If making double or lattice crust, wrap and chill until ready to prepare follow individual pie instructions. For single crust form into one ball. Roll dough on lightly floured surface from center to edge until 1/8 -inch thick. Fit into pan and flute rim prick surface with fork. Refrigerate 1 hour or place in freezer for 1/2 hour. Bake in preheated 450° F oven for 10 to 12 minutes or until golden. Cool before filling.

Nutritional Facts:

Total Calories: 3,453
Calories from Fat: 2,053

More Recipes from the Fresh from the Garden Cookbook:
Pie Or Tart Pastry