Baked Pastry Shell

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/3 cup shortening or lard
3 to 4 tablespoons cold water


In a mixing bowl combine flour and salt. Cut in shortening or lard till
pieces are the size of small peas. Sprinkle 1 tablespoon of the water
over part of the mixture; gently toss with a fork. Push to sides of bowl.

Repeat till all is moistened. Form dough into a ball.
On a lightly floured surface flatten dough with hands; roll from center to
edge, forming a circle about 12 inches in diameter. Wrap pastry around
rolling pin. Unroll onto a 9-inch pie plate. Ease the pastry into pie
plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge
of pie plate; fold under extra pastry. Make a fluted edge. Prick bottom
and sides of pastry with a fork.

Bake in a 450 oven for 10 to 12 minutes or till golden.