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Pie Crust

1 cup all-purpose flour
1/2 teaspoon salt
3/8 cup solid shortening
2 Tablespoons ice cold water

Combine flour and salt, mix in shortening thoroughly with pastry blender until mixture is crumbly.  Refrigerate at least 2 hours or overnight.  When ready to roll out, add half of the cold water and mix with fork.  Add remaining half of water and mix together with hands.  Shape into a ball and flatten, smoothening the edges.  Dust lightly with flour and roll out into a circle.  Flour the bottom of the pie pan lightly, then lay the crust into the pan and crimp the edges with fingers.  Refrigerate pie crust while mixing together the filling ingredients. 

Makes one 9 pie shell.