Title: Pie Crust

Yield: 10 inch

Source: Betty Crocker cookbook

Ingredients

Instructions

Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. [Add an extra tablespoon or two if necessary.]

Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. [or waxed paper]

Use rolling pin to roll pastry 2 inches larger than inverted pie plate.

Notes

ingredients are for one-crust, 10-inch pie. For smaller pie, scale to 2/3. For two-crust pie, double.