Favorite Pastry for 10-Inch Two-Crust Pie
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
7 tablespoons cold water (7 to 8 tablespoons )
Mix flour and salt. Cut in lard until particles are size of small peas.
Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
Divide pastry in half and shape into 2 flattened round on lightly floured cloth-covered surface.
Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into plate, pressing firmly against bottom and side.
Turn desired filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths; cut slits so steam can escape.
Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal. Flatten pastry evenly on rim of pie plate. Press firmly around edge with tines of fork, dipping fork into flour occasionally to prevent sticking. Or build up edge of pastry. Place index finger on inside of pastry edge and knuckles (or thumb and index finger) on outside. Pinch pastry into V shape; pinch again to sharpen.
For Baked Pie Shell: Heat oven to 475º. Prick bottom and side thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool.