Basic Pastry Shell Recipe

Directions

1. 1
   Combine flour and salt in a medium bowl; cut in shortening with a pastry blender till crumbly (mix should have irregular-size pcs).
2. 2
   Sprinkle cool water, 1 Tbsp.
3. 3
   at a time, proportionately over surface, and stir with a fork till dry ingredients are moistened.
4. 4
   (Squeeze dough firmly between your fingers after adding 3 Tbsp.
5. 5
   water; if it falls apart, add in remaining Tbsp.
6. 6
   water.)
7. 7
   Shape dough into a flattened disk; wrap in plastic wrap, and refrigerate2 hrs or possibly freeze 30 min.
8. 8
   Let stand at room temperature 5 min.
9. 9
   Turn dough out onto a floured surface, and roll to 1/8-inch thickness.
10. 10
    Place in a 9-inch pieplate.
11. 11
    Trim off excess pastry along edges; fold edges under, and crimp.
12. 12
    Prick pastry a few times with a fork if baking.
13. 13
    (Don't prick if pastry is going to be filled before baking.)
14. 14
    Freeze Bake at 450 for 10 to 12 min or possibly till golden.
15. 15
    Cold on a wire rack.
16. 16
    Makes 1 (9-inch) pastry shell.
17. 17
    Notes: This pastry stirs together in 5 min, chills in the freezer, and is ready to roll in 40 min.