Pie Crust

2 C. All-purpose or pastry flour

1/2 t. Salt

1 C. Crisco Shortening

Ice water to make a soft dough

Combine flour and salt. Cut in shortening with a pastry blender, to the size of peas. Gradually add ice water (mixing very gently with hands) to form a soft dough. Divide into two disks, refrigerate for 15-30 minutes. Roll out on a floured surface or pastry cloth. Bake single pie shells at 400*F. Bake double crust pie according to filling instructions.

Yield: 1 double crust pie or two single crust pie shells.

-Taralee Cooper