Pie Crust

Pie Crust (for 2 crust pie)                                    From: Mom Seibert

Note: The key to a good pie crust is to have the water ice cold, and to roll it out only once or twice.  If you roll it out too much, it gets tough.

2 c. sifted flour                          ¾ c. shortening

1 tsp. salt                                  ¼- ½ c. chilled water

Mix flour and salt in small mixing bowl.  Cut in shortening

with pastry blender until mixture resembles fine meal.  Sprinkle

water over different parts of the mixture.  Mix thoroughly with a

fork until particles stick together, to form a ball of dough.  Roll out

half the dough for lower crust, the other half for upper crust.

(For a 9” pie)