| 1 |
I do this in the Cuisinart - otherwise: cut shortening into 1 Tbsp pieces and add to sifted ingredients using a pastry cutter to blend the flour and fat until it reaches the consistency of cornmeal. |
| 2 |
Add 8 Tbsp of water, mixing , first with a spoon, then with hands to form a ball. If pastry seems dry and crumbly, add up to 2 more Tbs water, 1 Tbs at a time, until dough will hold a ball shape. |
| 3 |
Wrap in plastic or cover bowl with plastic and refrigerate for 1 hour. |
| 4 |
Divide dough into 2 pieces. Return one to the refrigerator. Lightly sprinkle a board with flour. Rub a rolling pin in the flour. Flatten dough into a disc and roll into a circle, about 2 inches wider than the pie pan. Roll dough around pin and fit into pie pan. |
| 5 |
To pre-bake a single crust, preheat oven to 450°. Prink bottom and sides of crust with a fork. Bake for 10 minutes. |