Preparation:

Sift together flour and salt, cut in shortening with pastry-blender or blending fork till pieces are the size of small peas. Sprinkle water, a tablespoon at a time, over part of mixture.

Gently toss with fork; push to one side of bowl. Sprinkle next tablespoon water over dry part, mix lightly ; push to moistened part at side. Repeat till all is moistened. Gather up with fingers; form into ball.

For double-crust pie, divide dough for lower and upper crust. Form each in ball. Flatten ball slightly and roll 1/8 inch thick on lightly floured surface. If edges split, pinch together. Always roll from center out to edge. Use light strokes.

Servings: one 9-inch pie crust
Source:
Submitted by: Recipe Group Member
Date:

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