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 Baked Pastry Shell

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Number of posts : 3500
Age : 38
Location : NEW YORK
Registration date : 2008-05-05

PostSubject: Baked Pastry Shell   Thu Jan 15, 2009 10:58 am

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/3 cup shortening or lard
3 to 4 tablespoons cold water

In a mixing bowl combine flour and salt. Cut in shortening or lard till
pieces are the size of small peas. Sprinkle 1 tablespoon of the water
over part of the mixture; gently toss with a fork. Push to sides of bowl.
Repeat till all is moistened. Form dough into a ball.

On a lightly floured surface flatten dough with hands; roll from center to
edge, forming a circle about 12 inches in diameter. Wrap pastry around
rolling pin. Unroll onto a 9-inch pie plate. Ease the pastry into pie
plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge
of pie plate; fold under extra pastry. Make a fluted edge. Prick bottom
and sides of pastry with a fork.

Bake in a 450 oven for 10 to 12 minutes or till golden.
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