|All purpose flour||2 Cup (32 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Cold water||7 Tablespoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Cold water||5 Tablespoon|
Stir flour and salt together; cut in shortening with pastry blender till pieces are the size of small peas.
Sprinkle / tablespoon water over part of mixture.
Gently toss with fork; push to side of bowl.
Repeat till all is moistened.
Form into a ball.
Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions.
Roll from center to edge till 1/8 inch thick.
For lattice-top pie: Trim lower crust 1/2 inch beyond edge of pie plate.
Roll remaining dough 1/8 inch thick.
Cut strips of pastry 1/2 to 3/4 inch wide with pastry wheel or knife.
Lay strips on filled pie at 1-inch intervals.
Fold back alternate strips as you weave cross strips.
Trim lattice even with outer rim of pie plate; fold lower crust over strips.
Seal; flute edge.
For 2-crust pie: Trim lower crust even with rim of pie plate.
Cut slits in top crust.
Lift pastry by rolling it over rolling pin, then unroll loosely over well-filled pie.
Trim 1/2 inch beyond edge.
Tuck top crust under edge of lower crust.
Flute edge as desired.
To bake single-crust pie shells: Fit pastry into pie plate; trim 1/2 to 1 inch beyond edge; fold under and flute edge.
Prick bottom and sides well with fork.
Bake at 450° till golden, 10 to 12 minutes.