Pie Crust

Single 10 inch crust

1 1/3 cups flour
1/2 cup shortening
3/4 tsp salt
3 Tbsp water

Mix flour, salt & shortening together with two knives or a pastry cutter till mixture has the consistency of small peas. Add water, one Tbsp at a time and toss lightly with each addition. Shape just to hold together and rollout on a floured surface. Put pie pan on top of circle of dough and make sure the dough extends far enough beyond sides to coversides and make a pretty edge. Fold in half, fold in half again so you have a triangle shape. Pick up and place top of triangle in the middle of the pan, unfold to half and unfold again to fill pan. Flute the edge, prick the bottom of the pastry and bake at 450 for 10-15 minutes until golden brown. If you are doing a double crust pie just double the recipe.