*  Exported from  MasterCook II  *

                     Pastry For Two-Crust 10-inch Pie

Recipe By     : Marian Russell
Serving Size  : 1    Preparation Time :0:15
Categories    : Ethnic - American                Pastries And Pie Crusts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           Shortening or Butter
   3      Cups          Flour,All-Purpose
     3/4  Teaspoon      Salt
     1/2  Cup           Cold Water

1)  Cut shortening into flour and salt until particles are size of small peas.

2)  Sprinkle in water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl.  (1 to 2 teaspoons more water may be added if necessary).

3)  Gather pastry into a ball and divide it in two.

4)  Shape each half as needed into a flattened round on a lightly floured cloth-covered board.  Roll pastry 2 inches larger than inverted pie plate using a cloth-covered rolling pin.

5)  Fold pastry into fourths, unfold and ease into plate, pressing firmly against bottom and sides.

6)  Turn desired filling into pastry-lined plate.  Trim overhaning edge of pastry 1/2 inch from rim of plate.

7)  Roll other round of pastry, fold into fourths, place over filling and unfold.  Trim overhanging edge of top crust 1 inch from rim of plate.  Fold top edge over bottom edge and press to seal.  Flute.

8)  Make slits in top with a knife (or use a fork to make holes) to allow steam to escape.  Brush with milk for a beautiful crust.

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