Two Crust Pie, 10 Inches

1. 1

   Mix flour and salt. Cut in the shortening until particles are the size of peas.

2. 2

   Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the side of the bowl. Additional water can be used if necessary.

3. 3

   Divide pastry into 2 equal parts. Gather each portion into a ball.

4. 4

   Working with one ball at a time: flatten into a disk on a lightly floured surface. I place my pastry between sheets of plastic wrap or wax paper - which makes it easier to lift onto the pie pan.

5. 5

   Roll the pastry into a circle that is 2 inches larger around than the inverted pie pan. Carefully ease the pastry into the pan and press it firmly against the bottom and sides.

6. 6

   Pour in the pie filling and then cover with the remaining pastry. Remember to cut slits in the top to allow steam to escape. Bake according to pie recipe directions.

* Per serving · 4 servings · Values may vary.