Kim's Kitchen

Pie Crust

• 2/3 C. Shortening (not butter)
• 2 C. Flour
• Pinch of Salt
• 1/3 C. Water (more or less)

Using a pastry cutter combine Shortening, Flour & Salt until they work together into a crumbly mixture. Add water a little at a time and work dough together. I use 1/3 cup as a base and add a little if I need to in order to get it to stick together.

Roll half of the dough out on a floured surface with a rolling pin until it's about 1/4" thick or the size around you need. Gently fold in half, pick up and spread out into your pie plate.

Roll out second half of dough and set aside until you're ready for it.

Fill Pie Dough according to your recipe. If you're doing a double-crusted pie, using your finger, run a thin layer of water around the end of the pie crust to help "glue" the top one to the bottom. Pinch with your fingers or a fork to seal. Be sure to vent your pie by putting slits in the top of it.

If you are making a recipe that calls for a pre-baked pie shell, finish the edges of your pie crust with a fork or your fingers to make scallops. Using a fork, poke the bottom and sides all over to allow the pie shell to cook evenly. Place in a preheated 375 degree oven for about 20 minutes (until it starts to brown). Some people will fill their pie shells with beans, uncooked rice or pie weights but I find it's not necessary with this recipe.

Makes 2 single shell or 1 double shell pie crusts.

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