Grandma's Pie Crust

 For 1 large crust:

1 ½ cups sifted flour

¼ teaspoon salt

½ cup shortening (or use ¼ lb shortening plus 1/8 lb butter)

3-4 tablespoons cold water

For 2 pastry crusts:

2 ½ cups sifted flour

½ teaspoon salt

1 cup shortening (½ lb)

6-7 tablespoons cold water

1. Using a pastry blender (or forks) cut shortening into flour until resembles fine crumbs
2. Add water 1 tablespoon at a time until pastry holds together (might not use all water)
3. Gather into a ball and put on a floured pastry board. (For 2 crusts – use half amount)
4. Flour top and rolling pin and roll to 1/8^th inch thickness, rolling from center out to edges, turning over and flouring lightly once. Roll until about 1 inch larger than top of pie dish
5. Roll onto rolling pin and transfer to pie plate
6. Pat lightly into shape in pie plate and rim top with fingers to make indentations
7. Press bottom with a fork
8. Put in filling and bake at 425 degrees for 20 minutes and then 350 degrees until done
9. If making a double crust pie – do not do edge until top crust is in place – then press two edges together and pierce top with sharp knife in a palm pattern (to let steam escape)