Pie Crust Recipe

Standard Pastry for 8" Two-crust Pie

1 1/2 cups flour
3/4 tsp. salt
1/2 cup plus 2 tbsp. Crisco (solid shortening)
3 tbsp. water

1. Measure flour by dip-level-pour method or by sifting. Mix flour and salt in bowl. Cut in shortening with pastry blender until particles are size of peas.

2. Sprinkle with water, 1 tbsp. at a time, mixing with fork, until flour is moistened. Gather dough together with fingers so it cleans bowl. Press into ball. Turn out on lightly floured cloth-covered board.

3. Divide dough about in half; round up larger part on board.

4. Flatten with hand, roll out not quite 1/8" thick. Roll lightly. Keep rounding edge of pastry. If it begins to break, pinch broken edges together immediately.

5. Keep pastry circular and roll it about 1" larger all around than inverted pie pan. Fold pastry in half. Carefully transfer to pie pan.

6. Unfold and ease pastry loosely into pan, being careful not to stretch. (Stretching causes pastry to shrink during baking.)

7. Prepare desired filling and place in pastry-lined pan. Trim off overhanging edges with scissors. Roll second part of dough for top crust large enough to extend 1" beyond edge of pie pan. Measure by holding pie pan over rolled round of pastry.

8. Fold pastry for top crust in quarters. Make several slits near center to allow steam to escape or top crust will puff up. Moisten edge of bottom pastry with water. Carefully place folded pastry evenly on filling. Unfold. Trim pastry with scissors 1/2" from edge of pan.

9. Fold edge of top pastry under edge of lower pastry on rim. Seal thoroughly by pressing with fingertips. Build up a high stand-up rim. Form a fluted edge by firmly placing the right index finger on the inside of rim, left thumb and index finger on outside of pastry at that point. Pinch. Repeat all around edge of pie. Sharpen points by pinching each one firmly.

10. To prevent edge of crust from becoming too brown cover with a 1 1/2" strip of aluminum foil. Bake pie as directed in each recipe. Remove aluminum foil about 15 min. before end of baking time, so edge will brown slightly.