1 c Unsifted flour
1/2 ts Salt
1/3 c Shortening
3 -(up to)
4 tb Ice water
Combine flour and salt in a bowl. Cut in shortening with pastry blender or
2 knives until mixture resembles coarse meal. Stir in water; mix well. On
lightly floured board, roll dough out to fit a 9-inch pie plate. Transfer
to plate and trim edge, leaving 1/2 inch overhanging. Fold edge under and
flute by placing left forefinger against inside of pastry rim and punching
outside with right thumb and forefinger. Repeat all around rim. Finish
pastry for type of pie being prepared.
MRS EARL STILES (CLAUDINE)
AUBREY, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings