8, 9 0r 10 inch single crust

• 1 1/3 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 cup Crisco Shortening
• 3 tablespoons cold water

8, or 9 -inch Double Crust

• 2 cups all purpose flour
• 1 teaspoon salt
• 3/4 cup Crisco Shortening
• 5 tablespoons cold water

10 - inch Double Crust

• 2 2# cups all purpose flour
• 1 teaspoon salt
• 1  up Crisco Shortening
• 7 -8 tablespoons cold water

Directions

Copmbine l

Flour and salt in bowl.  Cut in Crisco using pastry blender of 2 knives, until all flour is blended in to form pea size chunks.  Sprinkle with water, one tablespoon at a time.  Toss lightly with fork until dough will form a ball.

For single Crust

Press dough ball between hands to form 5 to 6 inch pancake.  Flour rolling surface and rolling pin lightly.  Roll dough into circle.  Trim 1 inch larger than upside down pie plae.  Loosen dough carefully.  Fold into quarters.  Unfold and press into pie plate.  dold edge under and flute.

for recipes calling for unbaked pie shell, follow baking directions giben in that recipe.  For recipe calling for baked pie shell, heat oben to 425 degrees.  Prick bottom and  sides throughly with for (about 50 times) to prevent shrinkage.  Bake at 425 degrees for 10 to 15 minutes.

For Double Crust

Follow the instructions for the single crust except for cooking times.  After transfering bottom crust to the pie plate, trim edges evenly with the pie plate.  Moisten pasry edge with water.  Add diesired firlling to unbaked pie shell.  Lift top crust onto filled pie.  Trim 1/2 inch beyond edge of pie plate.  Fold top edge under bottom crust and flute.  Cut slits in top crust for escape of steam.  Bake to filling recipe.

Alternate Rolling Technique:  Roll each douh into pancake, between unfloured sheets of waxed paper of plastic wrap.  Peel off to sheet.  Flip int pie plate.  Remove other sheet.