Standard Pastry (Pie Crust)

8-9 inch one crust pie 10 inch one crust pie
1 c flour 1 1/3 c flour
½ t. salt ½ t. salt
1/3 cup plus 1 T shortening ½ c shortening
2 to 3 T. cold water 3 to 4 T. cold water

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1-2 tsp. water can be added if needed).

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board. With floured rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan.

For one-crust pie: Trim overhanging edge or pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute. Fill and bake 425 degrees in preheated oven.
For baked pie shell: Prick bottom and sides thoroughly with fork. Bake at 475 for 8-10 minutes in preheated oven.

For two-crust pie: Turn desired filling into pastry lined pie pan. Trim overhanging edge of pastry ½ inch from edge 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. Cover edge with 203 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 40 to 50 min. or until crust is brown. 425 degree preheated oven.