double crust recipe
2 cups flour
1/2 tsp. salt
2/3 cup shortening
6-7 Tbsp. ice cold water
Combine flour and salt. Mix well. Cut in shortening with pastry blender or two knives until mixture is coarse and resembles size of small peas. Add 1 Tbsp. of water at a time, mixing it in with a fork. When dough holds together and forms soft "doughy" consistency, empty contents of bowl onto floured surface and work it quickly to form a ball. Divide dough in half. Form each half into flattened ball. With floured rolling pin, begin rolling from center of dough ball. Work your way outwards, rolling dough to form circle that's slightly larger than your pie pan.
single crust recipe
1 1/4 cups flour
1/4 tsp. salt
1/3 cup shortening
4-5 Tbsp. ice cold water
Directions for mixing are same as for double pie crust. See above.
crust for lemon pie
1 1/2 cups flour
1 1/2 tsp. sugar
1/2 tsp. salt
1/2 cup vegetable shortening
1 Tbsp. lemon juice
2 Tbsp. cold water
Mix flour, sugar and salt. Remove 2 Tbsp. shortening from the 1/2 cup and set aside. Cut in the remaining shortening with two knives or a pastry blender into the flour mixture until mixture resembles course meal. Cut in remaining 2 Tbsp. shortening in pieces the size of large peas. Add lemon juice and mix with fork. Add cold water one Tbsp. at a time and mix with fork. Form into a ball. Roll out on lightly floured surface. Fit loosely into pie pan, pat out air bubbles and flute edges. Prick sides and bottom of crust with a fork. Bake in oven 450 degrees for 10 to 12 minutes. Cool. Makes one 9 inch pie shell.
