Ingrients & Directions

1/3 c Shortening or 1/3 cup lard 3 tb Cold water
1/2 ts Salt 1 c All-purpose flour

Cut shortening into flour and salt until particles are size of small
peas.Sprinkle in water,1 a time,tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp.
water can be added if necessary.) Gather pastry into ball;shape into
flattened round on lightly floured cloth covered board.Roll pastry 2″
larger than inverted pie plate,9″ x 1 1/4″Fold pastry into
quarters;place in plate.Unfold and ease into plate,pressing firmly
against bottom and side.Trim edge of pastry 1″ from rim of plate.Fold
and roll pastry under, even with plate;flute.

6 servings