PIE CRUST
For 8 or 9 inch double-crust pie
1 1/2 cups sifted enriched flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water
For 10 inch double-crust pie
2 cups sifted enriched flour
1 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water
Sift together the flour and salt. Cut in the shortening with a pastry-blender or blending fork till pieces are size of small peas. To make pastry extra tender and flaky, divide shortening in half. Cut in first half till mixture looks like corn meal. Then cut in remaining half till pieces are the size of peas.
Sprinkle water, a tablespoon at a time, over part of mixture. Gently mix with fork; push to one side of bowl. Springle next tablespoon water over dry part; mix lightly; push to moistened part at side. Repeat till all is moistened. Gather up with fingers; form into ball. Let stand several minutes.
Divide dough in half. Form ball. Flatten slightly and roll on lightly floured pastry cloth. Draw a circle on cloth 1 inch larger than piepan. Roll dough within a circle. If edges split, pinch together. Always roll from center out to edge. Use light strokes. Bake in a hot over (450 deg) for 12 to 15 minutes.
The crust should be about 1/8" thick. Roll up the crust on the rolling pin to center over the pie tin and allow it to roll of the rolling pin onto the pie tin. Push the crust into the bottom and poke a LOT of little holes in the crust with a fork. (If you don't moisture will turn to steam under the crust and blow bubbles in it while cooking.)
Use your imagination to decorage the edge of the pie.