Pie Crust



1 1/3 c. All-purpose Flour
1/2 tsp. Salt
1/2 c. Shortening (I use Butter Flavoured Crisco)
3 Tbsp. Cold Water

Spoon flour into measuring cup and level. Combine the flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to for pea sized chunks. Sprinkle with water, 1 Tbsp. at a time. Toss lightly with a fork until dough forms a ball. Press dougn between hands to form a 5 to 6 inch pancake. Flour rolling surface and rolling pin lightly. Roll dough in a circle. Trim 1 inch larger than an upside-down poe plate. Flod dough into quarters. Unfold into pie plate. Crimp the edge. Makes 1 8-9 inch crust.