Pies

1 1/3 C flour 

1⁄2 tsp salt 

1⁄2 C shortening 

3 Tbs ice water

Combine flour and salt. Cut in shortening until it is crumbly. Add water a

tablespoon at a time. Mix with hands until the dough comes together in a firm ball.

The information about pie crusts says you should chill it first then take it out of the

fridge and let it warm a bit before rolling. I usually just roll the dough immediately

and put in pie plates. It has worked well for me. . . except the Thanksgiving that

Nicole wanted to make fancy pies. Of course I couldn’t make the dough cooperate

that day.

*This crust is so easy to double or triple. I usually 4 times the recipe to make 2

double crusted pies. (4 9-inch crust).