Pie Crust

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Ingredients:

1/3 cup shortening

3/8 tsp. salt

1 cup flour

1 1/2 - 2 Tbs. water

Preparation:

Sift flour and salt together. Cut in shortening with a pastry cutter or fork. Sprinkle in water. Roll out dough in circle to form pie crust. Line 9” pie plate with dough and flute the edges.

Bake pie crust at 450˚ for 10 minutes or until browned around the edges. Cool and fill with your favorite filling (i.e. chocolate or banana cream.) Crust may be filled first and baked with its filling (i.e. pecan or cherry pie.)

Variation:

Try half shortening and half butter for a richer flavored crust. Double the recipe for a two crust pie.

History:

I learned to make this pie crust in Home Economics class at Orange High School. It’s still my favorite pie crust recipe.