Pie Crust for Two-Crust Pie

Yield:
2 crusts

Ingredients:

  1. Two-Crust Pie (9-Inch)
  3. 2/3 cup plus 2 tablespoons shortening
  4. 2 cups all-purpose flour
  5. 1 teaspoon salt
  6. 4-5 tablespoons cold water
  8. Two-Crust Pie (10-Inch)
  9. 1 cup shortening
  10. 2 2/3 cups all-purpose flour
  11. 1 teaspoon salt
  12. 7-8 tablespoons cold water
Directions:

Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball and divide evenly. Shape one ball into flattened round on lightly floured cloth-covered board. Roll pastry 2-inches larger than inverted pie plate with floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1-inch from rim of plate. Fold and roll pastry under, even with plate; flute. Fill. Roll other round of pastry. Fold into fourths and place over top of filling. Cut slits so steam can escape.


TDS 3