Aunt Nancy's Flaky Pastry Crust

A tender, flaky pie crust recipe that yields a top and bottom crust for an 8 pie."

Cut shortening into flour with a pastry blender or with two butter knives until it resembles a coarse meal.

Add cold water gradually and mix until the flour / shortening comes together to form a ball that holds its shape and is not sticky.

If necessary , add more water or flour.

Divide ball in two , and roll each separately into a circle large enough to fit your pie pan.

For a double crust filled pie , place one shell into pie pan.

Add pie filling and top with other crust.

Bake as directed on pie filling recipe.

For 2 single crust pies , place each shell into 2 pie pans , add filling and bake as directed on pie filling recipe.

For 2 single crust pre-baked shells , place each shell into a pie pan and bake at 400 degrees for 10 minutes or until golden brown.

Cool before filling.

flour, salt, shortening, cold water