Categories: Rice/grains 
      Yield: 8 servings 
  
           2/3 cup Plus 2 tb                   2 c  All-purpose flour* 
           -Shortening or 2/3 cup              1 ts Salt 
           -Lard                                    4 To 5 tb Cold water 
  
  *if using self-rising flour omit Salt. 
   
  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 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.Roll pastry 2 
  inches larger than inverted pie plate with floured cloth-covered rolling 
  pin. Fold pastry into fourths; place in pie place. Unfold and ease into 
  plate, pressing firmly against bottom and side.For Baked Pie Shell: Heat 
  oven to 475 degrees. Prick bottom and side thoroughly with fork. Bake 8 to 
  10 or until light brown; cool.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.Place over filling and unfold.Trim overhangin edge of pastry 1 inch 
  from rim of plate. Fold and roll top edge under lower edge, pressing on rim 
  to seal; flute. 8 SERVINGS PIE CRUST.LATTICE TOP:  Leave 1-inch overhang on 
  crust. After rolling circle for top crust, cut into strips about 1/2 inch 
  wide. (Use a pastry wheel for decorative strips.)Place 5 to 7 strips across 
  filling in pie plate. Weave a cross-strip through center by first folding 
  back every other strip going the other way. Continue weaving until lattice 
  is complete, folding back alternate strips each time cross-strip is added. 
  (To save time, do not weave strips. Simply lay second half of strips across 
  first strips.) Trim ends of strips.Fold trimmed edge of lower crust over 
  ends of strips, building up a high edge. Seal and flute. (A juicy fruit pie 
  with a lattice top is more likely to bubble over than a two-crust pie so a 
  high pastry edge is important.) Food Processor Directions: Measure 4 
  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. 8 SERVINGS PIE CRUST; 225 CALORIES PER 
  SERVING.