Pie Crust

Directions

1. 1
   Cut shortening into flour and salt until it has pea sized lumps.
2. 2
   Sprinkle in cold water 1 tb at a time, tossing with a fork until flour is moistened and pastry almost clears side of bowl.
3. 3
   Gather pastry into a ball, shape into flattened round on lightly floured board.
4. 4
   Roll out evenly with floured rolling pin to two inches larger than inverted pie pan.
5. 5
   Trim if necessary.
6. 6
   Fold pastry into quarters, align point with center of pie pan and unfold.
7. 7
   Press into corners and crimp the edges.
8. 8
   For one crust pie, fill and bake as directed.
9. 9
   For blind baked pie shell, prick bottom with fork and bake at 475 degrees F for 8-10 minutes, until lightly brown and cool before filling.
10. 10
    For two crust pie, make a double batch, fill pie and lay other crust over top, crimping edges of two crusts together (be sure to cut slits in top for steam).
11. 11
    Tip: to keep crimped edges from excessive browning, cover with strips of foil until the last 15 minutes of baking.