Pastry for Lemon Pies
1 1/2 c. sifted flour
1 1/2 tsp. sugar
1/2 tsp. salt
1/2 c. vegetable shortening
1 Tb. lemon juice
2 Tb. cold water
Sift together flour, sugar and salt. Take out 2 Tb. of shortening. Cut remaining shortening with two knives or blend with pastry blender into flour mixture until mixture resembles coarse meal. Cut in the 2 Tb. shortening in pieces the size of large peas. Add lemon juice and cold water gradually, mixing lightly with fork. Form into ball.
Roll out on lightly floured pastry cloth to 1/8" thickness. Cut in circle 1 1/2" larger than inverted 9" pie pan. Fit loosely in pan; pat out air bubbles; turn edge under and flute. Prick sides and bottom with fork.
Bake in very hot oven (450ºF.) 10 - 12 mintues. Cool. Makes 1 (9") pie shell.
Pairs Well With
*It accents that wonderful lemon taste*