Double Crust Pie Shell Recipe

Instructions

1. Sift together flour and salt.
2. Cut in shortening with pastry blender or possibly blending fork till pcs are size of small peas.
3. Sprinkle 1 Tbsp.
4. of the water over part of flour-shortening mix.
5. Gently toss with fork; push to one side of bowl.
6. Sprinkle next Tbsp.
7. water over dry part; mix lightly; push to moisten part at side.
8. Repeat till all is moistened.
9. Gather up with fingers; form into a ball.
10. (For two-crust pie, divide dough for upper and lower crust.
11. Form each in ball.)
12. On lightly floured surface, flatten ball slightly and roll 1/8 inch thick.
13. If edges split, healthy pinch together.
14. Always roll spoke-fashion, going from center to edge of dough.
15. Use light strokes.
16. To transfer pastry, roll it over rolling pin, unroll pastry over pie plate, fitting loosely onto bottom and sides.
17. Slash upper crust with your own design.
18. Trim lower crust proportionately with rim of pie plate, moisten the edge.
19. Add in top crust; trim 1/2 inch beyond edge; tuck it under edge of lower crust-this seals in juice.
20. Crimp edge.
21. Bake as directed in the pie recipe you are using.