No Fail Pie Crust
By: Kate Opatz
Published: Tuesday, December 1, 2009 - 3:11am

Ingredients




 cup shortening (or ⅓ cup lard)
3 tablespoons cold water
1/2 teaspoon salt
1 cup all-purpose flour

Preparation

1 Double the recipe for 2 crust pie. Cut shortening into flour and salt until particles are size of small peas.   2 Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons of water can be added if necessary.)  3 Gather pastry into ball; shape into flattened round on lightly floured cloth covered board. 4 Roll pastry 2" larger than inverted pie plate, 9" x 1 1/4".  Fold pastry into quarters; place in plate.  5 Unfold and ease into plate, pressing firmly against bottom and side.  Trim edge of pastry 1" from rim of plate. Fold and roll pastry under, even with plate; flute.