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Makes:
Prep Time:
20 minutes
Cook Time:
8 minutes
Ready In:
28 minutes
For the die-hard cook who likes to make her pie crust from scratch. This recipe is from a Robin Hood cookbook (1964) I have had since I was a young girl. This was from the days when flour sacks where still being used to make clothing articles around the house.
Ingredients
1 cup all purpose flour
1/2 tsp salt
6 tbsp shortening
2 - 3 tbsp cold water
Directions
In a glass mixing bowl, combine the salt and flour. Cut in half the shortening with a pastry blander until the mixture resembles coarse meal. Then add the remaining shortening until the particles are the size of small peas.
Add the water a little at a time, mixing lightly with a fork. Shape the dough into a firm ball with the hands.
Roll out on a lightly floured board (cloth covered preferable). Place loosely in a 9 inch pan and cut 1 inch larger than the pan.
Fold edge under. Moisten the rim of the pan. Flute the edge. For BAKED pastry prick the sides and bottom of the pastry with a fork to prevent shrinkage.
Use the pastry for your pies or for bite size dip shells. Bake at 475 degrees for 8 to 10 minutes or until lightly brown.
