| Type: | Other |
| Ingredients: |
For one crust pies: 1 cup all purpose flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon shortening (Crisco) 2 - 3 tablespoons cold (ice) water For two crust pies: 2 cups all purpose flour 1 teaspoon salt 2/3 cup plus 2 tablespoons shortening 4 - 5 tablespoons cold (ice) water |
| Procedure: |
Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all the flour is moistened and dough almost cleans the side of the bowl. Gather dough into a ball and shape into a flattened circle. (For 2 crust pie, divide dough into two circles.) With floured rolling pin and floured table, roll dough into a circle roughly 2 inches larger than the pie tin. Fold dough into quarters and ease into pan. Trim edges and fold under. Press with fork. Fill pastry as directed. |
| Yields: | 1 pie crust |