Basic Pie Crust

Plain pastry

Single crust

2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 Tablespoons cold water

Sift flour and salt together; cut in shortening with pastry blender till ieces are the size of small peas.  (For extra tender pastry, cut in half the shortening till like ecornmeal.  Cut in remaining shortening till like small peas).

Sprinkle 1 Tablespoon water over part of mixture.Repeat until all is moistened and you have a dough that sticks together without being too sticky. Gently toss with fork; push to side of bowl.

From a 1950s era Better Homes and Gardens New Cook Book
Form into a ball.  For double crust or lattice top, divide dough in half.

Flatten ball of dough on lightly floured surface by pressing with edge of hand three times across in both directions.  Lightly flour (or oil) your rolling pin.  Then take your rolling pin and start rolling outward from the center, rotating around the circle of dough.

Think of your circle of dough like the face of a clock.  Roll from the center out to 12 O’clock. Roll from the center and down to 6 O’Clock, from the center out to 3 O’Clock, then 9 O’Clock, and then continue around the clock, from the center to 1, then 7, then 2 and 8, and so forth.  Do this until the dough is about 1/8 of an inch thick.

Gently fold the pie crust into quarters (you might use a pancake turner to gently loosen the dough). Set the folded pie crust in the pan so it occupies a quarter of the pan.  Gently unfold it so that it covers the entire bottom.

Take a knife or shears and trim the crust to about 1/2 an inch beyond the edge.

Put the filling in the pie.  Roll out top crust and cut slits in it. fold the top crust in half, and half again. Gently lay on the top of the filling and unfold so it covers the pie. Trim to 1/2 inch, pinch around the edges, fluting top and bottom edges together.

Bake as directed, but keep an eye on the edge of the crust. If it starts to brown too quickly, take a couple strips of tinfoil and fold around the edges while the pie finishes baking.

What to do with surplus pie crust: Roll it out, dot with butter, sprinkle with sugar and cinnamon, roll, slice into pinwheels, turn on sides and bake until golden.

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