Pie Crust for Two-Crust Pie

Yield: 2 crusts

Ingredients

Two-Crust Pie (9-Inch)

2/3 cup plus 2 tablespoons shortening

2 cups all-purpose flour

1 teaspoon salt

4-5 tablespoons cold water

Two-Crust Pie (10-Inch)

1 cup shortening

2 2/3 cups all-purpose flour

1 teaspoon salt

7-8 tablespoons cold water

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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.

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