DOUBLE CRUST:
2 C Flour
3/4 t Salt
2/3 C Shortening (I use butter flavor)
6 to 7 T Cold Water
Ina large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9 inch pie plate. (Not deep dish)
Transfer pastry to pie plate. Trim pastry even with edge. Pour desired filling into crust. Roll out remaining pastry to fit top of pie. Place over the filling. Trim, seal, and flute edges. Cut slits in pastry. Bake according to recipe directions.
SINGLE CRUST:
Use 1 1/4 C flour, 1/2 t salt, 1/3 C shortening, and 4 to 5 T cold water. Proceed as directed, making just 1 ball.
From: Mary McDonald
