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Pie Crust

List of Ingredients




2 level cups all-purpose flour
1 level teaspoon salt
3/4 level cup Crisco
5 tablespoons cold water (some brands of flour may need more water)


Single crust for 9-inch pie:
1 1/3 level cups all-purpose flour
1/2 level teaspoon salt
1/2 level cup Crisco
5 tablespoons cold water (some brands of flour may need more water)





Recipe



Spoon flour into measuring cup and level. Mix flour and salt in bowl. Cut in Crisco using pastry blender (or two knives) until all flour is just blended in to form pea-sized chunks. Sprinkle with water, one tablespoon at a time, tossing lightly with a fork until dough will form a ball.

Divide dough into two parts. Press between hands to form two 5- to 6-inch "pancakes."

Flour rolling surface and pin lightly. Roll dough into a circle and trim 1 inch larger than upside-down pie plate.

Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Trim edge even with pie plate. Moisten edge. Add filling.

Roll out top crust. Fold and lift onto filled pie. Fold top edge under bottom and flute with finger or fork. Prick or slit top crust to allow steam to escape.

Bake according to filling directions.


FOR SINGLE CRUST:


Preheat oven to 425 degrees F. Follow mixing and rolling directions for double-crust recipe. Thoroughly prick bottom and sides with a fork (50 times) to prevent shrinking. Bake in preheated oven until edges become light brown (10 to 15 minutes).