Title: Basic Pie Crust [America]
Categories: Pastry Pie
Yield: 2 Crusts

AMERICAN MEASUREMENTS
2	c	Flour
1	c	Shortening
1/4	ts	Salt
1/2	c	Cold water

Mix flour, shortening and salt until crumbly. Add cold water and mix just until smooth. Cover hands with flour and knead on floured surface a few times.

Divide into 2 balls. Place one ball on floured surface and roll to 1 inch larger than pie pan. Place crust in pan. Fill with desired filling and top with second crust. Follow directions of filled pie to bake.

Or to prebake shell before use, prick bottom and sides with a fork to keep crust from bubbling or bulging during baking. Flute edge. Press hands around side of fluting to remove excess pie crust. Repeat with second ball. Bake at 350 degrees 15 minutes, or until nicely browned.

For excess crust, use recipe for Pie Crust Cinnamon Rolls or cut crust into squares and cook plain.

Source: Better Homes & Gardens New Cookbook Typed by Dorothy Flatman, 1994

From: Dorothy Flatman Date: 05-21-98 (13:29) The Once And Future Legend (1) Cooking

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