Pie Crust

In a small bowl add:

• 1 cup white flour
• 2 shakes of salt
• 1/3 cup Crisco (white) shortening

Blend with a pastry blender or cut with butter knife the shortening into the flour.  Then add 3 tbsp. cold water and make a ball and wrap in cellophane and refrigerate for 1/2 hour.  This helps the flour process so that your dough will roll out smoothly.

Roll out on pastry board or butcher block or stone dusted with flour and dust your rolling pin often, to fit a 9 inch pie pan.  Gently press the rolling pin down just enough to catch the outside edge of the dough and roll up on the pin.  Place over the pie pan and unroll.  fold over excess or remove excess pie dough and pinch or crimp all around the edge, or use a fork to make marks on the edge.  Then put a few fork holes in the shell bottom.  At this time you might want to put a piece of parchment paper or foil on the top of the pie and use dried beans or a Pyrex bowl that fits the size of the inside of your pie and bake at 450 degrees till lightly golden.  Fill with what ever cream filling you like.  

 ( note: if you do not use something to weigh the pie down in the pan then you take the risk of the sides sliding down or bubbling up and becoming misshapen, I use a Pyrex bowl and parchment paper cut in a circle)

For a 2 crust pie just double the recipe.

ENJOY!!