Pie Crust

For 1 pie crust—

1 ½ cups flour

2 tsp. sugar

½ tsp. salt

mix in dry ingredients, add:

½ cup shortening

cut in shortening until dough resembles coarse crumbs, add:

1/3 cup liquid (1 beaten egg and fill rest of measuring cup with milk)

For 2 pie crusts—

3 cups flour

1 TBLS + 1 tsp. sugar

1 tsp. salt

mix in dry ingredients, add:

1 cup shortening

cut in shortening until dough resembles coarse crumbs, add:

2/3 cup liquid (1 beaten egg and fill rest of measuring cup with milk)

Roll out until 1/4” thick.  To transfer to pie plate, fold carefully in half and then in half again.  Carefully pick up and place in pie plate—unfolding to be flat and centered in pie plate—do not stretch the dough, place gently in pie plate.

Using a fork, prick every few inches into the dough.  .  If baking filling in crust, add filling and follow instructions on filling for baking.

Bake at 350 degrees for 15 minutes—until golden brown.  Let cool before adding filling.