MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Standard Pastry
Categories: Pies
Yield: 1 Crust

MMMMM------------------EIGHT OR NINE INCH CRUST-----------------------
1/3 c Shortening (77 g); +1 tb
1 c All-purpose flour (125 g)
1/2 ts Salt (3 g)
2 tb Water (30 ml);
- up to 3 tb (44 ml),
- cold

MMMMM-----------------------TEN INCH CRUST----------------------------
1/2 c Shortening (102 g)
1 1/3 c All-purpose flour (166 g)
1/2 ts Salt (3 g)
3 tb Water (44 ml);
- up to 4 tb (59 ml),
- cold

Cut shortening into flour and salt until particles are size of small
peas. Sprinkle in water, 1 tb at a time, tossing with fork until all
flour is moistened and pastry almost cleans side of bowl. 1 to 2 ts
water can be added if necessary.

Gather pastry into ball; shape into flattened round on lightly floured
cloth-covered board.

Roll pastry 2" larger than inverted pie plate with floured
cloth-covered rolling pin.

Fold pastry into 1/4ths; unfold and ease ino plate, pressing firmly
against bottom and side.

Trim overhanging edge of pastry 1" from rim of plate. Fold and roll
pastry under, even with plate; flute. Fill and bake as directed in
recipe.

Recipe by General Mills, Inc

Recipe FROM: Betty Crocker's Cookbook, 1986

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