Pie Crust

By SAEB

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 4 to 5 tablespoons cold water

Details

Adapted from hydrationfitness.com

Preparation

Step 1

Mix flour and salt. Cut in shortening with pastry-blender till it is well blended (cook book says until pieces look like small peas). Put in smallest amount of water and stir with a fork, add the rest of the water, one tablespoon at a time, if needed to make it all stick together. It will be in a ball in the bowl, turn this out on a floured surface (if making two crusts, divide in half), roll out with a rolling pin to about 1/8 inch thick. Roll from center out, going around the circle to keep it round.

-- If you need to bake it before you add the filling, remember it will shrink, so allow plenty at the top. Also, be sure to prick it all over with a fork to keep it from puffing up.

Bake at 450°F degrees for 10 to 12 minutes.