Pie Pastry

Sift 2 1/2 c. flour with 1 t. salt in a chilled mixing bowl. With a pastry
blender cut in 6 T. shortening till the mixture resembles coarse cornmeal. Cut
in another 6 T. to make lumps the size of small peas. Sprinkle 4 6 T. cold
water(use as little as possible), a T. at a time and stir in with a fork till
the dough can be gathered together with a fork and cleans the bowl. Form into
a ball, wrap in wax paper, or plastic wrap, and chill for 30 min.

For the shortening I use a mixture of lard and soft oleo; regular veg.
shortening is fine too. Divide the dough in two, using the larger part for
the bottom crust. Roll out larger than pie plate. Lift into plate, fit into
pan and pat lightly to remove air bubbles; trim the edge. Brush the crust with
melted butter or lightly beaten egg white and chill well before filling. Roll
out the upper crust again larger than the pie plate. Pour the filling into the
pie plate, moisten the edge of the lower crust with water; add the top crust
and trim, leaving a 1/2 inch overhang. Tuck the overhang under the rim of thee
bottom crust and seal it by fluting the rim between the thumb and forefinger of
the right hand and the forefinger of the left hand. Cut small slits in the top
crust to allow the steam to escape.

The bottom crust doesn’t need to be too much larger than the pan; just be sure
to allow for the depth of the pan. The brushing with butter or egg white helps
eliminate a soggy crust. Generally, the less handling the crust gets, the
tenderer it is. But you will find out as you experiment :). Good luck!