Pie Crust

Originally in the 1991 cookbook

Ingredients

Single Crust
1 1/4 cup flour
1/3 cup shortening
1/2 tsp salt
3-4 tbsp cold water

Double Crust
2 cups flour
2/3 cup shortening
1 tbsp salt
6-7 tbsp cold water

Directions

  1. If baking, heat oven to 450 degrees F.
  2. In a mixing bowl stir together flour and salt.
  3. Cut in shortening until pieces are the size of small peas.
  4. Sprinkle 1 tbsp of the water over part of the mixture; gently toss with a fork.
  5. Push to the side of the bowl. Repeat until all is moistened.
  6. Form dough into a ball.
  7. On a lightly floured surface flatten dough with hands.
  8. Roll dough from center to edge, forming a circle about 12 inches in diameter.
  9. Ease pastry into pie pan, being careful not to stretch pastry. Trim to 1/2 inch beyond pan, and flute.
  10. If baking is necessary, prick bottom and sides of pastry. Bake 10-12 minutes, or until golden brown.

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