You can buy frozen pie shells, and wonder if they will be broken when you open the package, or you can make your own pastry and collect compliments. This recipe makes enough for a two-crust 9" pie, or up to three one-crust 8" pies. The recipe can also be used to line small pans to tart shells, or as dumplings.

Makes 1 -3 pie shells



Sift the flour and salt together.

Cut in the shortening with pastry blender until pieces are the size of small peas.

Gradually sprinkle water over mixture, mixing lightly with a fork after each addition. Add only enough water to hold pastry together.

Divide into two or three pieces.

Roll eacj out on a floured pastry sheet and fit into pie pan.

Don't stretch pastry when fitting into pan, as this will cause shrinkage in finished product.

Proceed as directed in pie recipe.


~Pennsylvania Dutch Cookbook, 1967


Page created May 27, 2003. Anne Pemberton. Edited Tue, June 3, 2003 . AP.