Tuesday, September 9, 2008

Basic Pie Crust

2 cups all-purpose Or Pastry flour
½ tsp. Salt
1 cup shortening
Ice water to make soft dough

Combine flour and salt. Cut in shortening to the size of peas. Gradually add ice water to form a soft dough. Divide into two discs, wrap in plastic wrap and refrigerate for 10 minutes. Shape as desired. Bake single crust pie shells at 400°. Bake double crust pie according to filling instructions. Yield: 1 double or 2 single crust pie shells.