Preparation / Directions:
combine sifted flour and salt. Cut in shortening with pastry cutter, fork, or two knives until the mixture is crumbly and the pieces of shortening are smaller than split peas. Store in a sealed container in the refrigerator.
NOTE: This recipe can be prepared easily ahead of time. it is about the right amount for five double-crust pies or ten single crusts.
To use the mix. Combine 2 2/3 cups of mix with 5 to 7 tblsp of cold water sprinkled on top. Toss together with a fork until all the mixture is moistened. Form into 2 balls, flatten and roll between 2 sheets of waxed paper (lightly floured) or roll out on a floured pastry sheet using a rolling pin cover. To transfer to pie pan, remove the top sheet of waxed paper, leaving the pastry sheet or bottom paper in place. Fold the pastry in half and then remove sheet from top half and use the paper or pastry sheet to fold the pastry into quarter. Remove the pastry sheet. Place the point of the wedge of pie pastry at the center of the pie pan and unfold. Lift gently at the ends to fit the pastry to the sides and bottom of the pan. This recipe makes two single crusts or one double crust pie. To bake unfilled, prick dough with fork tines, and bake at 450 for approximately 10 minutes.
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