Pie Crust
From the Woman's Home Companion Cook Book (1955), not my creation.
ATTN: This recipe makes two pie crusts, or one with a cover. For only one crust, divide all portions of ingredients in half.
need:
2 cups flour
1 tsp salt
2/3 cup chilled shortening
6 tbsp cold water
do:
1. Combine flour and salt.
2. Cut half of the shortening into the mixture with a pastry blender or two knives until the whole mixture resembles coarse corn meal.
3. Cut the remaining shortening into the mixture until the particles are about the size of peas.
4. One tablespoon at a time, sprinkle water over small portions of the mixture and press the bits of flour together with a fork as they absorb the water. DO NOT stir.
5. Once pieces of dough have formed, set them aside from the bowl of flour and continue sprinkling water over dry flour bits. Only use enough water to hold the dough together--the dough should not be wet or slippery.
6. Combine all pieces of dough together with your fingers or with wax paper. The less the dough is handled, the more tender and flaky it will be.
7. Chill the dough.
8. Roll dough out onto a lightly floured surface so that it forms a circle about 1/8 an inch thick and 2 inches larger in diameter than the top of the pan you will use.
9. Carefully place it in the pan and fit it.
10. Time the edges with scissors to leave 1 inch of dough over the rim of the pan and fold it into a border for the pie.
11. If the filling needs to be baked with the crust, chill the dough until needed. If the crust needs to be baked before filling is introduced, preheat the oven to 450F and bake for 15 minutes or until lightly browned.