Pie Crust - Irene Martin

1. 1

   Cut shortening into flour and salt, combine wet ingredients over the rest (cut in with a knife.) Handle as little as possible. Roll out into pie crusts, fill, and flute edges.

2. 2

   Bake filled pies as follows: 425u00b0 x 15 minutes, then 325u00b0 x 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.