Pie Crust - Basic recipe

This recipe makes 2 - 9" pies shells or 1 - 9" pie with a top and bottom crust.

• 2 cups flour
• 1/2 cup plus 2 T. (10 T.) solid vegetable shortening, such as Crisco.
• 3/4 tsp. salt
• 6 T. very cold water

Preparation -
Use a food processor for this recipe, if you have one. First, combine the flour, salt and shortening. Process in short bursts, just until the mixture is blended. Then add cold water through the top chute and run the food processor using short bursts. As soon as the dough forms a mass around the blade, processing is complete. Divide the dough in half and wrap each half in waxed paper. For easiest rolling, refrigerate for about an hour before using.

If you don't have a food processor, use a pastry blender or a fork and mix until crumbly. Add water, one tablespoon at a time, and mix to form a soft dough. Divide in two and refrigerate for at least an hour.

Set the oven temperature and time according to the pie recipe you're using.
For a single pre-baked pie crust, bake at 450º for about 12 minutes.

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