Categories: Pie- Cobbler- Cheesecake- tarts
Ingredients
- 1/3 cups plus 1 Tbsp. shortening or 1/3 cup lard
- 1 cup all-purpose or unbleached flour
- 1/4 tsp. salt
- 2 to 3 Tbsp. cold water
Directions
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Cut shortening into flour with salt using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle with cold water, 1 Tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. more water can be added if necessary).
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Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board.
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Roll pastry into circle 2 inches larger than upside-down pie plate, 9 × 1 1/4 inches, or 3 inches larger than 10 or 11 inch tart pan, with floured clove-covered rolling pin. Fold pastry into fourths, place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.