Pie Crust

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 1/2 cup shortening
• 1 1/3 cups flour
• 3/4 teaspoon salt
• 2 -3 tablespoons cold water

Recipe

• 1 cut shortening into flour and salt until it has pea sized lumps. sprinkle in cold water 1 tb at a time, tossing with a fork until flour is moistened and pastry almost clears side of bowl.
• 2 gather pastry into a ball, shape into flattened round on lightly floured board. roll out evenly with floured rolling pin to two inches larger than inverted pie pan. trim if necessary.
• 3 fold pastry into quarters, align point with center of pie pan and unfold. press into corners and crimp the edges.
• 4 for one crust pie, fill and bake as directed. for blind baked pie shell, prick bottom with fork and bake at 475 degrees f for 8-10 minutes, until lightly brown and cool before filling. for two crust pie, make a double batch, fill pie and lay other crust over top, crimping edges of two crusts together (be sure to cut slits in top for steam).
• 5 tip: to keep crimped edges from excessive browning, cover with strips of foil until the last 15 minutes of baking.