From: Brianna Carroll

Use this in the Country Peach Tart recipe on this site.

1 1/4 all purpose flour
1/4 tsp. salt
1/3 cup shortening (or use butter or butter flavored shortening)
4-5 T. cold water

1. Stir together flour and salt.
Using a pastry blender cut in shortening, until pieces are pea-sized.

2. Sprinkle 1 T. of the cold water over part of the mixture.
Gently toss with fork.
Push moistened dough to side of bowl.
Repeat moistening dough with water, 1 T. at a time, until all the
dough is moistened.
Form dough into a ball.

3. On a lightly floured surface, use your hand to slightly flatten
the dough. Roll dough from center to edges into a 12 inch circle.

4. To transfer pastry, wrap it around the rolling pin.
Unroll pastry into 9-inch pie plate.
Ease pastry into pie plate being careful not to stretch.

5. Trim pastry to half an inch beyond the edge of pie plate.
Fold excess under then crimp as desired.
Do not prick pastry.
Bake as directed in individual recipes.