Double-Flaky Pie Crust

Directions

1. 1
   To make double crust:
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   Combine flour and salt in mixing bowl. Cut
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   in
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   shortening with a pastry blender or two knives until mixture
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   is
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   uniform (mixture should be fairly coarse). Sprinkle with
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   water,
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   a
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   tablespoon at a time.
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    Toss lightly with fork. When
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    all
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    water has been added, work dough into a firm
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    ball. Divide
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    dough
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    into
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    2
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    parts and press into flat circles
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    with smooth
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    edges.
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    On
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    a
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    lightly floured board or pastry cloth, roll bottom crust to a circle 1/8-inch thick and 1
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    1/2-inches
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    larger than
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    inverted
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    pie plate.
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    Gently ease dough
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    into
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    plate.
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    Trim edge
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    even
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    with
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    plate and add pie filling.
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    Moisten rim of crust with water.
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    Roll top crust the same
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    way and lift onto filled pie.
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    Trim 1/2-inch beyond edge of
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    plate.
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    Fold
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    top edge under bottom edge and flute.
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    Prick top crust.
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    Bake
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    at
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    400° for 30 to 40 minutes or until crust is golden brown.