Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Shortening or
-1/4 cups Plus
-3 tb Lard
1 1/3 c All-purpose flour*
1/2 ts Salt
3 To 4 tb Cold water

*if using self-rising flour omit Salt.

Pie crusts made with self-rising flour differ in flavor and texture.
Cut shortening into flour and salt until particles are size of small
peas. Sprinkle water, 1 tablespoon at a time, tossing with fork until
flour is moistened and pastry almost cleans sides of bowl (1 to 2
teaspoons water can be added if necessary).Gather pastry into a ball.
Shape into flattened round on lightly floured cloth-covered board.
Roll pastry two inches larger than inverted pie plate with floured
cloth-covered rolling pin. Fold pastry into fourths; place in pie
plate. 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. 8 SERVING PIE CRUST; 180 CALORIES PER SERVING.
For Baked Pie Shell: Heat oven to 475 degrees. Prick bottom and side
thoroughly with fork. Bake 8 to 10 minutes or until light brown;
cool.Food Processor Directions: Measure 2 tablespoons water into
small bowl. Place shortening, flour, and salt in food processor.
Cover and process, using quick on-and-off motions, until mixture is
crumbly. With food processor running, pour water all at once through
feed tube just until dough leaves side of bowl (dough should not form
ball). Continue as directed.

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