Standard Pastry

(Or see below)
One-Crust Pie; 9-Inch

1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
1 cup all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons cold water
10-Inch

1/2 cup shortening or 1/4 cup plus 3 tablespoons lard
1 1/3 cups all-purpose flour
1/2 teaspoon salt
3 to 4 tablespoons cold water
Two-Crust Pie; 9-Inch

2/3 cup plus 2 tablespoons shortening or 2/3 cup lard
2 cups all-purpose flour
1 teaspoon salt
4 to 5 tablespoons cold water
10-Inch

1 cup shortening or 3/4 cup plus 2 tablespoons lard
2 2/3 cups all-purpose flour
1 teaspoon salt
7 to 8 tablespoons cold water

Cut shortening into flour (don't forget to look at the Crust Tutorial ) and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. (For Two-Crust Pie, divide pastry in half and shape into 2 rounds).

Roll pastry 2 inches larger than inverted pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

FOR ONE-CRUST PIE: Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill and bake as directed in recipe.

FOR BAKED PIE SHELL: Heat oven to 475. Prick bottom and side thoroughly with fork. Bake 8 to 10 mintes or until light brown; cool.

FOR TWO-CRUST PIE: Turn desired filling into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape.

Rather than the traditional rectilinear lattice, try making a lattice in polar coordinates. After all, no one cuts pies into rectangles for serving.

A typical polar lattice has three concentric circles. Only four spokes cross the innermost circle. The middle circle is crossed by twelve spokes. Between the outermost circle and the pie rim you can add as many spokes as you have room for.

Start with two strips, each as long as the pie's diameter, at right angles, to form the "inner" four spokes. Weave the small inner circle around these spokes. Add eight medium-length spokes, two between each of the long spokes. Weave the middle circle and the outer circle around the twelve spokes. Then add as many little spokes as you see fit between the outer circle and the rim.

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