Baked Pie Crust

Ingredients:

• 1 - cup all-purpose flour
• 1/2 - teaspoon salt
• 1/3 - cup plus 1 - Tablespoon shortening or 1/3 - cup lard
• 2 to 3 - Tablespoons cold water

Directions:

1. In medium bowl, mix flour and salt. 
2. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. 
3. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until you moisten all flour and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
4. Assemble pastry into a ball. 
5. Shape into flattened round on lightly floured surface. 
6. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. 
7. Fold pastry into fourths; place in pie plate. 
8. Unfold and ease into plate, pressing firmly against bottom and side.
9. For pie, trim overhanging edge of pastry 1 inch from rim of pie plate. 
10. Fold and roll pastry under, even with plate; flute as desired.
11. For tart, trim overhanging edge of pastry even with top of tart pan. 
12. Prick bottom and side of pastry thoroughly with fork.
13. Bake 8 to 10 minutes or until light brown; cool on wire rack.