Classic Pie Crust

Here is a great crust recipe for all your favorite pies!

This recipe is for a double-crust pie; for a single-crust, use amounts in parenthesis.

Ingredients:

2 cups all-purpose flour (for single-crust: 1 and 1/4 cups)
1/2 tsp. salt (for single crust: 1/4 tsp.)
2/3 cup shortening - *lard or cold butter also work great* (for single crust: 1/3 cups)
6-7 Tbsp. cold water (for single crust: 4-5 Tbsp.)

Directions:

1. Mix together flour and salt.

2. Cut in shortening until pieces are about pea-sized.

3. Sprinkle in one tablespoon of cold water at a time--mixing after each addition--until all the dough is moistened and can be formed into a ball of dough. DO NOT add more water than called for!

4. If making a double crust, split ball of dough into two.

5. Lightly flour a surface and roll out your dough. Then transfer to pie plate (both deep dish and regular work). Fill with favorite pie filling!

6. If making a double crust, roll out second ball of dough and cut into desired shapes/lattice, or place entire piece of dough over filling and cut slits to allow steam to escape. Fold bottom crust edge over the top crust and crimp edges as desired.

7. I like to spread my top crust with softened butter and sprinkle generously with sugar before baking! Follow directions on your specific pie recipe to see how to bake the pie.