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Print this Recipe    Baked Pastry Shell

Baked Pastry Shell

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/3 cup shortening or lard
3 to 4 tablespoons cold water

In a mixing bowl combine flour and salt. Cut in shortening or lard
till pieces are the size of small peas. Sprinkle 1 tablespoon of
the water over part of the mixture; gently toss with a fork. Push
to sides of bowl. Repeat till all is moistened. Form dough into
a ball.

On a lightly floured surface flatten dough with hands; roll from
center to edge, forming a circle about 12 inches in diameter. Wrap
pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease
the pastry into pie plate, being careful not to stretch pastry.
Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry.
Make a fluted edge. Prick bottom and sides of pastry with a fork.

Bake in a 450 oven for 10 to 12 minutes or till golden.

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