Pie Crust

Ingredients
½ cup vegetable shortening
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup cold water

Directions
Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly.
Add as much water as needed to hold together, and mix lightly with a fork.
Roll gently on a floured pastry cloth to about an inch larger than pie plate.
Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim.
Fold up, and pinch so edge of pie is raised from rim.
If you are using the pie crust for quiche, blind bake the crust first to avoid soggy quiche bottom
Bake the crust at 425° F for 20 minutes, first molding aluminum foil to the crust and weighing down with beans
After 20 minutes, remove from oven and prick bottom of crust with a fork
Return to the oven and continue baking for 10 minutes more

Yield: 8 servings

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