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Ingredients
- 2 c. All-Purpose Flour
- 1 tsp Salt
- 2/3 c. Shortening
- 7 Tbsp. Cool Water
Directions
- In a mixing bowl stir together flour and salt. Cut in shortening till pcs are the size of small peas. Sprinkle 1 Tbsp. of water over part of the mix, gently toss with a fork. Push to side of bowl.
- Repeat till all is moistened. Form dough into a ball. Divide dough in half. Take half, on a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
- Trim pastry to 1/2 inch beyond edge of pie. When pie shell is full with filling, roll out other half of pie pastry. Cut pastry into 1/2 inch wide strips. Weave strips on top of filling to make a lattice crust.
- Press ends of strips into rim of crust. Fold bottom pastry over the lattice strips, seal and flute. Bake as directed in individual recipe.
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