2 Standard Pie Crusts

8 or 9 inch Two-Crust Pie

2 cups flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 5 Tablespoons ice cold water

Measure flour and salt into bowl. Toss together. Cut in shortening, until mixture looks like course crumbs. Sprinkle in ice water 1 Tablespoon at a time. Let water soak into flour mixture and then gather into ball until it holds together. (Don’t mix – this will toughen your pie dough). If making a 2 crust pie – separate dough into two equal balls. Put dough onto floured pastry cloth and flatten into a disk. Firm up edges of disk so there are no cracks. Roll from center out in all directions until dough is about 2 inches larger on all sides. (I hold inverted pie plate over dough to visually check.). Fold dough into fourths or gently roll partly onto rolling pin to lift dough into pie plate. Ease in dough and avoid stretching pastry.

For Baked Pie Shell: Trim overhanging edges of pastry 1 inch from rim. Roll pastry under and form a ridge around edge of pie. Flute with thumb and fingers. Prick bottom and sides thoroughly with fork. Bake at 475* for 8 to 10 minutes until lightly brown and surface looks blistered.

For Two-crust Pie: Trim overhanging edge of pastry ½ inch from rim of pan. Pour filling into pastry-lined pan. Roll out 2nd crust (add more flour to pastry cloth). Fold pastry into fourths or partially roll onto rolling pin and place on top of pie, making sure dough is centered. Trim pastry 1 inch from pan and fold and roll top edge under lower edge, pressing on rim to seal. Flute edge. Bake as directed on recipe.

Submitted by Traci