Basic Pastry

1 Crust/8 inch:

1 c All-purpose flour

1/2 ts Salt

1/3 c Plus

1 tb Shortening

2 tb Cold water; 2 to 3

1 Crust/9 inch:

1 1/4 c All-purpose flour

1/2 ts Salt

1/3 c Plus

2 tb Shortening

3 tb Cold water; 3 to 4

1 Crust/10 inch:

1 1/3 c All-purpose flour

1/2 ts Salt

1/2 c Shortening

3 tb Cold water; 3 to 4

Recipe by: Southern Living

Combine flour and salt in a bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill. To fit into pieplate, roll dough to 1/8-inch thickness on a lightly floured surface. Place in a pieplate; trim off excess pastry along edges. Fold edges under and flute. For baked pastry shell, prick bottom and sides of pastry generously with a fork. Bake at 450 degrees for 10 to 12 minutes or until golden pie.
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