Pie Crust
An old standby.
Steps
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.
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.
Fold pastry into quarters , align point with center of pie pan and unfold.
Press into corners and crimp the edges.
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.
Ingredients
shortening, flour, salt, cold water