Perfect Pie Crust
- 2 cups sifted all-purpose flour
- 3/4 tsp salt
- 1 cup Crisco shortening
- 4 tbsp cold water
Combine flour and salt in mixing bowl. Cut in Crisco with 2 knives or pastry blender, until mixture is fairly uniform. Sprinkle with cold water (1 tsp at a time), mix lightly with fork. On floured surface, work dough into firm ball. Half dough and roll each 1/8" thickness. Avoid overworking dough.
For baked shells, prick dough. Bake at 425 for 12-15 minutes. Cool before adding fillings. For unbaked shells, do not prick dough and bake according to recipe.
One 9" double crust or 2 single shells
Refrigerate unused half for future single crust recipes.