---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Basic Pastry
  Categories: Pies
       Yield: 8 servings
  
       1    Crust/8 inch:
       1 c  All-purpose flour
     1/2 ts Salt
     1/3 c  Plus
       1 tb Shortening
       2 tb Cold water; 2 to 3
       1    Crust/9 inch:
   1 1/4 c  All-purpose flour
     1/2 ts Salt
     1/3 c  Plus
       2 tb Shortening
       3 tb Cold water; 3 to 4
       1    Crust/10 inch:
   1 1/3 c  All-purpose flour
     1/2 ts Salt
     1/2 c  Shortening
       3 tb Cold water; 3 to 4
  
   Recipe by: Southern Living
   Preparation Time: 0:10
   Combine flour and salt in a bowl; cut in shortening with
   pastry blender until mixture resembles coarse meal.
   Sprinkle cold water (1 tablespoon at a time) evenly over
   surface; stir with a fork until dry ingredients are
   moistened.  Shape into a ball; chill. To fit into pieplate,
   roll dough to 1/8-inch thickness on a lightly floured
   surface.  Place in a pieplate; trim off excess pastry along
   edges. Fold edges under and flute. For baked pastry shell,
   prick bottom and sides of pastry generously with a fork.
   Bake at 450 degrees for 10 to 12 minutes or until golden
   brown.  Yield:  pastry for one 8-inch, 9-inch, or 10-inch
   pie.
  
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