Desserts
Pastry Pie Shell
​​
For 1 pie
​1 ½ cups flour
½ tsp salt
½ cup shortening
4 to 5 tbsp cold water

Roll out dough to 1/8 inch. Fit pastry loosely onto bottom and sides
​of pie plate and trim ½ to 1 inch beyond edge; fold under and flute.
​If bake pie shell is needed, prick bottom and sides with fork. Bake
​at 450° F for 10 to 12 minutes. Can make cutouts with extra dough
​and bake on cookie sheet. If filling and crust are to be bake together,
​do not prick pastry. Pour in filling and bake as directed.
For tarts, cut 5 or 6 circles. Fit pastry into tart pans, pressing out air
bubbles​. Trim pastry ½ inch beyond edge; turn under and flute.  
​Prick bottom and sides well.  Or fit pastry circles over inverted
​custard cups; pinch together 4 corners; prick well.

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