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
  1. 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.
  2. 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.
  3. Bake in very hot oven (450ºF.) 10 - 12 mintues. Cool. Makes 1 (9") pie shell.
*It accents that wonderful lemon taste*