•1 1/3 cups Pillsbury BEST® All Purpose Flour
•1/2 teaspoon salt
•1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
• OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening
•3 to 6 tablespoons ice cold water
Instructions1. BLEND flour and salt in medium mixing bowl.
2. CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
3. SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
TIP: Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
4. SHAPE dough into a ball for single pie crust. Flatten ball into 1/2-inch thick round disk.
TIP: For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
5. ROLL dough from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
6. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
How To Bake Empty Pie Shell: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.
From: Sonya Rulli (Mom) 1953