Ingredients:

This quick pastry is a no-fail recipe made easily with ingredients usually found in most kitchens. Be sure to use cold water and keep well-wrapped until ready to use. Makes: 1 9-inch (4-cup volume)

1 c. all-purpose flour
1/2 t. salt
1/3 c. vegetable shortening
2 T. cold water*

Instructions:

Combine flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.

Shape dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Trim around perimeter for 1-inch overhang to fold unote: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.

*Add 1 additional T. water as needed.

All materials are courtesy of Libby’s 100% Pure Pumpkin.

This farm news was published in the Nov. 15, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.