*  Exported from  MasterCook  *

                          Perfect Baked Piecrust

Recipe By     : 
Serving Size  : 1    Preparation Time :0:35
Categories    : Pies                             Pastry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           all-purpose flour
     1/2  teaspoon      salt
     1/3  cup           vegetable shortening
   4      tablespoons   cold water

     1. Combine flour and salt in mixing bowl. C
ut in solid shortening with pastry blender or 2 knives until mixture is the size of small peas.
     2. Use cold water only. Sprinkle water, a little at a time,
 on mixture while constantly tossing with a fork.
 Add water to driest parts while pushing lumps to sides,
 only until dough is just moist enough to hold together.
     3. Form into a ball, then flatten to 1/2-inch thick on lightly floured surface.
 Roll with rolling pin to the size to fit your pie plate plus 1-1/2 inches.
 Roll from center outwards each time. Smooth edges with hands to keep it round.
     4. Fit crust loosely into pan; flute edges and prick crust in several spots 
with a fork. Pat out any air bubbles.
 Bake in a preheated 450-degree oven for 10-12 minutes until golden brown. 
Cool completely before filling.

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Serving Ideas : Use this recipe when you need a prepared crust or pastry.

NOTES : The secret to a tender, flaky pie crust is to handle it as little as possible when mixing and rolling. To make crust for 2-crust pie you can easily double this recipe.