Pastry for Single-Crust Pie

Ingredients

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

Instructions

1. In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas.
2. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball.
3. On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch the pastry.
4. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shape, or scalloped edge. Do not prick pastry. Bake as directed in individual recipes.
5. Microwave Pastry for Single-Crust Pie: In a mixing bowl stir together flour, 1/4 teaspoon baking powder, and salt. Prepare, roll, and trim pastry as above. Prick bottom and sides generously with the tines of a fork. Prick where bottom and sides meet all around pie shell. Micro-cook, uncovered, on 100% power for 5 to 7 minutes or till pastry is dry and air bubbles form, giving dish a quarter-turn once. Cool on a wire rack. Use in recipes calling for a baked pastry shell.
6. Baked Pastry Shell: Prepare as above, except prick bottom and sides of pastry generously with the tines of a fork. Prick where bottom and sides meet all around pie shell. Bake in a 450° oven for 10 to 12 minutes or till golden. Cool on a wire rack.
7. Pecan Pastry: Prepare as above, except, before adding water, stir 1/4 cup finely chopped pecans into flour mixture.
8. Cocoa Pastry: Prepare as above, except stir 2 tablespoons unsweetened cocoa powder and 2 tablespoons sugar in with the flour and salt. Increase shortening to 1/2 cup.
9. Cinnamon Pastry: Prepare as above, except stir 1 teaspoon ground cinnamon in with the flour and salt.