Preparation:

In mixing bowl stir together flour, sugar, lemon peel and salt. Cut in shortening or lard until pieces are the size of small peas. Mix water and lemon juice.

Sprinkle with 1 Tbsp water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball. On a lightly floured surface flatten dough with hands. Roll dough from center to edge, forming a circle about 12-inch diameter.

Wrap pastry around rolling pin. Unroll onto a 9 pie plate. Ease pastry into plate, being careful not to stretch. Trim to 1/2 inch beyond edge of plate; fold under extra pastry. Make a flute, rope shaped or scalloped edge. Do not prick pastry.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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