Pie Crust

 Pie Crust

Ingredients:

• 1 1/2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 5 or 6 Tablespoons water

Directions:

• Sift flour and salt together; cut in shortening till pieces are the size of small peas.
• Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork and push to side of bowl.  Repeat till all is moistened.
• Form in to ball. Flatten on a lightly floured surface and roll from center out to edge till 1/8 inch thick.
• Fit pastry into pie plate. Trim 1/2 to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand.
• Prick bottom and sides with fork but if filling and crust are baked together DO NOT prick.
• Bake at 450 for 10 minutes or till golden.

Unbaked Pie Shell
ready for filling to be baked.

I rolled out the extra pastry to make a cute little pie in a custard dish.