Pastry Crust

1-1/2 Cups / 375 mL All-Purpose Flour
1/2 teas. / 2.5 mL Salt
1/2 Cup / 125 mL Vegetable Shortening
4 to 5 Tbsp. / 60 to 75 mL Cold Water

Combine flour and salt; cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle in water, 1 Tbsp. / 15 ml at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.

Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. Roll from center to edge to about 1/8 inch / 3 mm thickness. Roll pastry 2 inches larger than inverted pie plate. Fold pastry into quarters and ease into pie plate, pressing firmly against bottom and sides. Trim overhanging pastry 1 inch / 2.5 cm from rim of plate. Fold and roll under even with plate. Flute edges if desired. Fill and bake as directed on recipe.

For baked pie shell: Prick bottom and sides thoroughly with fork. Bake at 450ºF / 235ºC for 10 to 12 minutes or until golden brown. Cool on wire rack. Makes 10 servings.

Nutritional Information Per Serving:
Calories 160, Protein 2g, Carbohydrates 14g, Sodium 110mg, Fat 10g, Saturated Fat 3g, Cholesterol 0mg, Dietary Fiber 1g

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