Homemade Pie Crust

This recipe makes a delicious flaky crust for a double-crusted pie (one crust on the bottom, one on top).

Ingredients:

- 2 cups flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 6 to 7 tablespoons cold water

Directions:

Combine the flour and salt. Gradually cut in the shortening until crumbly (pastry blender works well). Add the cold water 1 or 2 tablespoons at a time; mix with a fork until dough forms a ball.

Split the dough into two balls, about 60% of the dough for the bottom crust and 40% for the top crust.

Roll out the larger ball on a floured surface; line prepared pie plate, and trim the edges.

When ready to bake, roll out the smaller ball on the floured surface; create a lattice crust, or lay the dough on the pie for a regular crust. For a regular top crust, make several large slits to allow the pie to vent. Trim the crust 1" wider than the pie plate; fold the 1" edge back over the crust and flute or crimp.

Bake as directed.