Mom’s Pie Crust Recipe

For a single crust:

• 1 ½ C flour
• ½ tsp salt
• ½ C + 2 T shortening
• 3 T water (should be ice water!)

For a double crust:

• 2 C flour
• ¾ C Crisco
• ¼ C water (should be ice water!)
• 1 tsp salt

Use a pastry blender (or two butter knives) to combine them until the dough is well mixed and crumbly. Be careful to never over mix! Mold into a disk on a floured board, transfer to plate & refrigerate until chilled. Then using flour and a rolling pin, roll it out until it’s of even width and fits the pie pan (this assumes a 9 in pie pan).

For a picture of a pastry blender (which mom described to me as a pastry thingamajigger), it’s here: http://www.williams-sonoma.com/products/sku6510069/index.cfm