- 1 ½ cups flour
- ½ cup shortening
- ½ teaspoon salt
- ¼ cup water
- Combine flour and salt, cut in shortening until mixture resembles small crumbles. Add water, a little at a time, mix into workable dough (use more water if needed). Divide dough in half, roll out a top and a bottom half of crust on a floured board.
- If blind baking, preheat oven to 450 degrees and bake for about 8 minutes or until a light golden brown.
Editor’s Note: Butter bottom of your pie crust, it seals so the filling doesn’t seep through the crust.
Editor’s Note: Put foil around pie edge to ensure that the pie crust edge will not overcook.