Pastry for single-Crust Pie

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

In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas.

Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball.

On a lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shape, or scalloped edge. Do not pick pastry. Bake as directed in individual recipes

Microwave Pastry for Single-Crust Pie:

In a mixing bowl stir tiogether flour, 1/4 teaspoon baking powder, and salt. Prepare, roll and trim pastry as above. Prick bottum and sides generously with the tines of a fork. Prick where bottom and sides meet all around pie shell.

Micro-cook, uncovered, on 100% power (high) for 5 to 7 minutes or till pastry is dry and air bubbles form, giving dish a quarter-turn once. Cool on a wire rack Use in recipes calling for a baked pastry shell.

Baked Pastry Shell: Prepare as above, except prick bottom and sidesof pastry generously with the tines of a fork. Prick where bottom and sides meet all aroundpie shell. Bake in a 450 degreesoven for 10 to 12 minutes or till golden. Cool on a wire rack.

Pecan Pastry: Prepare as above, except before adding water, stir 1/4 cup finely chopped pecans into flour ,mixture.

Cocoa Pastry: Prepare as above, except stir 2 tablespoons unsweetened cocoa powder and 2 tablespoons sugar in with the flour and salt. Increase shortening to 1/2 cup.

Cinnamon Pastry: Prepare as above, except stir 1 teaspoon ground cinnamon in with the flour and salt.

Use a pastry blender to cut in the shortening or lard till the pieces are the size of small peas.

Loosely unroll pastry from the rolling pin, easing it into the pie plate. Avoid stretching the pastry.

Trim pastry to 1/2 inch beyond edge of pie plate. Fold under the extra pastry to build up the edge.