Pumpkin Pie Pastry Shell
Posted on September 30, 2009
Ingredients:
1/3 cup plus 1 tbp. Shortening or 1/3 cup lard
1 cup all purpose flour
½ tsp. salt
2-3 tbp. cold water
Directions:
Cut shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tbp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 tbps. water can be added if necessary).
Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill and bake as directed in recipe.
