Baked Crust for Ine Crust Pie
1 1/4 cps sifted flour
1/2 tsp salt
1/3 cp shortening
3 tbsp cold water (about)
1 - Sift flour and salt, add half the shortening, cutting it in with pastry blender or
two knives until mixture is mealy.
2 - Add rest of shortening, continue cutting until particles are size if navy bean.
3 - Sprinkle water, 1 tbsp at a time over mixture.
4 - Work mixture lightly together with fork, until moistened and in lumps.
5 - Use just enough water to moisten.
6 - Press particles together into a ball, drop on floured board, roll dough lightly
to 1/8 inch thickness and about 3 inches larger than pan.
7 - Sprinkle 1/2 tsp flour over inside of 9 inch pan, place dough in pan, let stand
5 minutes to allow for shrinkage.
8 - Trim 1/2 inch larger than pie pan, then flute.
9 - Chill.
10 - Bake in very hot oven, 450 degrees 15 minutes.