Pie Crust

Single-Crust Pie:

• 1 ½ c sifted flour
• ½ tsp. salt
• ½ c shortening
• Add cold water and mix to form ball:
• 4 to 5 T ice cold water

Double-Crust Pie:

• 2 c sifted all purpose flour
• 1 tsp. salt
• 2/3 c shortening
• 5 to 7 T ice cold water

1. Blend until pea sized pieces form:
2. If baked pie shell is needed, prick bottom and sides well with fork to prevent puffing.  
3. Bake 450 till golden, 10 – 12 minutes.