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

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.

Please note that some ingredients and brands may not be available in every store.

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