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PERFECT PASTRY SHELL 1 1/4 c. perfect pastry mix 3 to 4 Tbsp. cold water Place pastry mix in a large mixing bowl. With a fork, stir in enough cold water (1 tablespoon at a time) to moisten dry ingredients. Shape dough into a ball. Roll out dough to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry around edges. Fold edges under and flute, prick bottom and sides of shell with a fork. Bake at 425 degrees for 12 to 15 minutes or until golden brown. Yield, one 9-inch pastry shell. Note: Double the recipe for a double crust pie. Do not prick shell if it will be filled before baking. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!