Categories: Rice/grains 
      Yield: 8 servings 
  
           1/3 cup Plus 1 tb                   1 c  All-purpose flour* 
           -Shortening or 1/3 cup            1/4 ts Salt 
           -Lard                                    2 To 3 tb Cold water 
  
  Pie crusts made with self-rising flour differ in flavor and texture. Cut 
  shortening into flour and salt until particles are size of small peas. 
  Sprinkle water, 1 tablespoon at a time, tossing with fork until flour is 
  moistened and pastry almost cleans sides 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. Roll pastry two inches larger 
  than inverted pie plate with floured cloth-covered rolling pin. Fold pastry 
  into fourths; place in pie plate. Unfold and ease into plate, pressing 
  firmly against bottom and side.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. 8 SERVING PIE CRUST; 140 CALORIES PER SERVING. 
  For Baked Pie Shell: Heat oven to 475 degrees. Prick bottom and side 
  thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool.Food 
  Processor Directions: Measure 2 tablespoons water into small bowl. Place 
  shortening, flour, and salt in food processor. Cover and process, using 
  quick on-and-off motions, until mixture is crumbly. With food processor 
  running, pour water all at once through feed tube just until dough leaves 
  side of bowl (dough should not form ball). Continue as directed.