Pie Crust

Makes one double or 2 single crusts.

2 cups sifted all-purpose flour

3/4 tsp. salt

4 Tsp. ice water

3/4 cup Crisco shortening (I use the Crisco in the blue box)

1. Combine flour & salt. Cut in room temperature shortening until mixture is uniform and resembles large peas. Don't over work your dough, it will become a tough crust.

2. Sprinkle with ice water. Mix lightly, add just enough water to form dough into a firm ball (dough should not be sticky).

3. Divide dough into 2 balls.

4. Roll dough on floured surface.

5. Transfer to pie plate.

Baking:
Double crust pies:
Prick top crust bake at 425 degrees for 40-50 minutes or as directed by recipe.

Single crust pies:
Bake shell if making lemon or cream pies~ prick the dough.
If making pumpkin, custard or quiche~ do not prick the dough.
Bake 425 degrees for 12-15 minutes.

Dough or prepared pastry may be frozen.

Tips:
* Overworking your dough will make the end result a tough dough.
* Too much water will toughen your dough.
* Use fresh ingredients for a flavourful pie
* Homemade pie crusts are easy, fast and freezer friendly alternatives to store purchased-ready made crusts.
* Cut dough into circles for tart shells
* Freeze your crusts on aluminum pie plates seperated by waxed paper for a crust anytime!
* Double the recipe and freeze half makes your baking time less for next time!