| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1 1/3 | cups | all-purpose flour |
| 1/2 | teaspoon | salt |
| 1/2 | cup | shortening -- chilled |
| 3 | tablespoons | up to 6 tablespoons of ice water |
| In large bowl combine the flour and salt. Using a pastry blender cut in shortening until the mixture resembles coarse crumbs. Stir in the water and mix until it comes together in a ball. Refrigerate at least 4 hours or over night. For prebaked crusts without weights. Prink the bottom of the crust about 50 times with fork. Bake in lower third of oven at 425°F for 10 to 12 minutes or until brown. To cook with weights line with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce heat to 350°F. Bake 5 to 10 minutes more. NOTES : This can be made in a food processor. Makes 16 servings |
| Per Serving: 95 Calories; 7g Fat (61.9% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Fat. |