Pie Crust

                                               Pie Crust

2 cups plain flour

½ cup shortening

½  t. salt

¼ cup cold water

Mix flour and salt . Cut shortening into flour with pastry blender or two knives. Gradually add ice water, a little at a time, using just enough to make it hold together. Knead two or three times to make a ball. Roll thin on a lightly floured board. Place dough loosely in pan and pat over surface to eliminate any air pockets. Cut edge ½ -inch larger than pan. Turn under so folded edge is even with rim of pan. Flute edge. For a single-crust pie, prick pastry with fork. Bake at 450 for 12 to 15 minutes. For double-crust pie, place the crust And the pie shell, add feeling and cover with second piecrust. Press the crust together all the way around the pan in shape how you would like. Put holes in the top of the crust to release steam. This recipe makes two 8-inch pie shells or one double-crust pie.