Double Pie Crust

2 ¼ C. flour

¾ tsp. salt

⅔ C. shortening

8-10 Tbsp cold water

In a medium bowl stir together flour and salt.  Using a pastry blender, cut in shortening until pieces are pea size. 

           

Sprinkle 1 Tbsp. of water over part of the flour mixture; gently toss with fork.  Push moistened dough to the side of the bowl.  Repeat, using 1 Tbsp water at a time, until all the flour mixture is moistened.  Divide in half; form each half into a ball.

           

On a lightly floured surface, use your hands to lightly one dough ball.  Roll dough from center to edges into a circle 12 inches in diameter. 

           

Gently fold into fourths and place in pie plate.  Ease pastry into pie plate without stretching it.  Trim pastry even with rim of plate.  Transfer filling to pastry-lined pie plate.

           

Roll remaining dough ball.  Into a circle about 12 inches in diameter Cut slits to allow steam to escape.  Place pastry on filling; trim to ½ in beyond plate.  Fold top pastry under bottom pastry.  Crimp edge as desired.  Bake as directed in individual recipe.

From Better Homes and Gardens