Sift together flour and salt. Cut in shortning with two knives or pastry blender. Add enough water to hold ingredients together, sprinkling evenly and mixing with fork to form ball. Makes enough for 8 inch or 9 inch pastry shell or six medium tart shells.
Roll out dough in circular piece 1/8 inch thick on lightly floured board. Fit into 8 or 9 inch pie pan or plate. Trim pastry to one inch of edge of pie pan or plate. Pinch pastry edge to make even fluted standing rim.
Follow directions for unbaked pastry shell, but, prick through bottom and sides of pastry with tines of fork. Bake in very hot oven (450° F.) 15 Min.
Roll out dough in circular piece 1/8 inch thick on lightly floured board. Cut in rounds about 1 1/2 inch wider than diameter of tart pan. Fit each round into tart pan; trim edges. Makes 6 medium shells.
Follow directions for unbaked tart shells, fitting each round over inverted tart pan; trim edges. Prick through bottom and sides of pastry with tines of fork. Bake in very hot oven (450° F.) 10 - 15 Min.
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