Standard Pastry - Two Crust Pie
Desserts
Pie Crust
Ingredients
2 cups flour
1 teaspoon salt
2/3 cup plus 2 tablespoons Crisco
1/4 cup water
Instructions
Measure flour by dip-level-pour method or by sifting. Mix flour and salt in a bowl. Cut in shortening until particles are size of peas. Sprinkle with water, mixing with fork, until flour is moistened. Gather dough together with fingers so it cleans bowl. Press into ball. Divide dough in half. Flatten with hand, roll out not quite 1/8 inch thick. Keep pastry circular and roll out about 1" larger all around than inverted pie pan. Fold pastry in half and carefully transfer to pie pan. Prepare filling and place in pastry lined pan. Roll second part of dough for top crust large enough to extend 1" beyond the edge of the pie pan. Fold pastry for top crust in quarters. Make several slits near center to allow steam to escape. Carefully place folded pastry evenly on filling. Unfold. Fold edge of top pastry under edge of lower pastry. Seal by pressing with fingertips. Build up a high stand-up rim. Form fluted edge. Bake pie as directed in each recipe.