FAVORITE PIE CRUST

Combine flour and salt in bowl. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in food processor. Use the pulse button just until it starts to pull away from the sides. Be very careful not to overwork the dough.) Place dough on a lightly floured surface and roll into a 10 to 11 inch circle. Line 9-inch pie pan. Flute edges. Chill until use.

If pie recipe calls for a prebaked pie crust, preheat oven to 425° F. Prick sides and bottom of pie shell with fork. Place pie weights, dried beans or rice on a piece of foil or parchment paper in bottom of shell to keep pastry flat while baking. Bake for 10-15 minutes or until crust is brown as desired.

DOUBLE CRUST

• 2 cups sifted flour
• 1/2 teaspoon salt
• 3/4 cup chilled shortening or butter, or half of each
• 5 tablespoons cold water

Follow recipe for single crust pie. Divide dough into two portions. Roll top portion as desired.

Notes: If making crust for 2 pies, make the single dough twice. The double crust might not be enough. If a slightly sweet dough is desired, add 1 teaspoon sugar to single crust or 1-1/2 teaspoons to double. One of the secrets to a tender, flaky crust is to never overwork the dough. Also, do not use too much water. My flakiest crusts are the ones that seem to fall apart as I roll them. It is a good idea to wrap the dough in plastic wrap and chill for at least 30 minutes before rolling it out, allowing the glutens in the flour to rest. Also, I alway chill the dough in the pan after it is rolled out, before adding the filling and baking. You can make the dough a day or two ahead of time, roll it or not, and refrigerate until use.