Pastry Crust - cooking recipe

Ingredients

2 c. flour
2/3 c. shortening
4 to 6 Tbsp. water
1/4 tsp. salt

Preparation

In large bowl, cut in flour and shortening with a pastry blender or two knives crossed.
Slowly add water as you are cutting in shortening to form a soft ball.
Be sure to cut shortening in well.
Roll out to 1/8-inch thickness and place in 8 or 9-inch pie pan.
Makes 1 double crust pie or 2 (8 or 9-inch) pies.
Flute edges and bake at 425\u00b0 for 15 minutes and reduce heat to 350\u00b0 for remainder of time.
Bake until crust is a golden brown.
Brush pastry with milk to give a golden color.