Pie Crust Pastry

By Diherbert

Dependable plain pie pastry crust.

Ingredients

• FOR ONE SINGLE-CRUST PIE:
• 1 1/2 c. sifted flour
• 1/2 tsp salt
• 1/2 c. shortening
• 4 to 5 Tbsp cold water
• FOR DOUBLE CRUST OR LATTICE-TOP PIE:
• 2 c. Sifted all-purpose flour
• 1 tsp. Salt
• 2/3 c. Shortening
• 5 to 7 Tbsp cold water

Preparation

Step 1

Sift flour and salt together; cut in shortening with pastry blender or fork till pieces are the size of small peas. Sprinkle water evenly around mixture and gently mix in with fork. Mix as little as possible. Turn out onto floured surface, flatten into circle and roll with rolling pin from middle. For double crust, shape into 2 balls first.