Pie Crust

Single Pie Crust from the Better Homes and Garden Cookbook 1990's era. p293

Also located at https://www.bhg.com/recipe/pies/pastry-for-single-crust-pie/ for current recipe.

Makes 1 9" pie crust

1.5c flour

1/2 t salt

1/4c shorting

1/4c butter

4 to 5+ T cold water

In a mixing bowl, stir together flour and salt. Cut in shortening till pieces are the size of small peas.

Sprinkle 1 T of water over part of the mixture, and gently toss with a fork. Push to the side of the bowl. Repeat till all is moistened. Form dough into a ball.

On a lightly floured surface, flatten the dough with hands. Roll dough from center to edges, forming a circle about 12" in diameter. Wrap pastry around rolling pin. Unroll onto a 9" pie plate. Ease pastry into pie plate being careful not to stretch pastry.

Trim to 1/2" beyond edge of pie plate, and fold under extra pastry. Make a fluted, rope-shape, or scalloped edge. Do not prick pastry. Bake as directed in individual recipes.