Recipe for Pie Crust


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

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.

1 pie crust
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