Standard Pastry
My Mom's recipe for pastry. My go to recipe that I've used for many years.
1/3 cup lard, Crisco, butter or margarine
1 cup flour
1/2 teaspoon salt
2 to 3 tablespoons cold water
Preheat oven to 425 degrees. With pastry cutter, mix Crisco with flour and salt until particles are the size of small peas. Sprinkle with water 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry forms a soft ball. (1 to 2 teaspoons of water may be added if necessary) Gather pastry into a ball and shape into a flattened round on lightly floured pastry board. Roll pastry 2 inches larger than inverted pie plate. Fold pastry in quarters; unfold and ease into pie plate, pressing firmly against bottom and sides. Prick bottom and sides thoroughly with fork. Bake until light brown, 8 to 10 minutes. Cool. For a 2 crust pie, double recipe and bake as directed for the particular pie you are making.
To Use Food Processor: Add Crisco, flour and salt to food processor. Pulse until mixture looks like large crumbs. Add water and pulse until it forms a ball. Add more water if necessary.
For shiny crust---brush crust lightly with milk before baking.
For sugary crust---use fingers or pastry brush to moisten crust lightly with water and sprinkle on a little sugar.
To glaze crust---brush lightly with beaten egg (or egg yolk mixed with a little water) before baking.