Pie Crust

Basic recipe for one 10-inch Pie Crust

1-1/3	cups	Gold Medal Flour
1/2	tsp.	Salt
1/2	cup	Crisco
3 to 4	Tbs.	ice water

Measure flour and salt into bowl. Cut in shortening thoroughly. (I cut in 1/2 of the shortening first, then the second half instead of doing it all at once)

Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. (1 to 2 teaspoons water can be added if needed.)

Gather dough into ball; shape into flattened round on lightly floured board. (for 2 crust pie, divide dough in half and shape into 2 flattened rounds.)

Roll dough 2 inches larger than inverted pie pan, fold pastry into quarters; unfold and ease into pan

For 1-crust pie:

Trim overhanging edge of pastry 1 inch from rim of pan.
Fold and roll pastry under, even with pan; flute.
Fill and bake as directed in recipe.

For baked pie shell:

Prick bottom and side thoroughly with fork.
Bake at 475 for 8 to 10 minutes.

For 2-crust pie:

Double all ingredients.

Turn desired filling into pastry lined pie pan. Trim overhanging edge of pastry 1/2 inch from rim of pan. Roll second round of dough. Fold into quarters, cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute edge. NOTE: If possible, hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.

Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake as directed in recipe.