-
To make pastry shell, sift
together flour and salt; cut in shortening till mixture resembles
coarse crumbs.
-
Sprinkle 1 tbsp of the water over.
-
Gently toss with fork and push
moistened part to one side.
-
Repeat with remaining 1/2 tbsp water
if needed.
-
Gather up mixture with fingers; form
into two balls.
-
On lightly floured surface, flatten
balls slightly; roll to 7-inch rounds.
-
If edges split, pinch together.
-
Roll up pastry on rolling pin; unroll
over two 5-inch tart pans, fitting loosely onto bottom and sides.
-
Trim 1/2 inch beyond edge.
-
Turn under; flute.
-
For baked shell, prick bottom
and sides with fork.
-
Bake in very hot oven (450°) for 10-12
minutes or till golden brown.
-
For unbaked shell, do not pick.
-
Add filling; bake as directed in pie
recipe.
