Double-Flaky Pie Crust - cooking recipe

Ingredients

2 c. sifted flour
3/4 c. shortening
1 tsp. salt
1/4 c. water

Preparation

To make double crust:
Combine flour and salt in mixing bowl. Cut
in
shortening with a pastry blender or two knives until mixture
is
uniform (mixture should be fairly coarse). Sprinkle with
water,
a
tablespoon at a time.
Toss lightly with fork. When
all
water has been added, work dough into a firm
ball. Divide
dough
into
2
parts and press into flat circles
with smooth
edges.
On
a
lightly floured board or pastry cloth, roll bottom crust to a circle 1/8-inch thick and 1
1/2-inches
larger than
inverted
pie plate.
Gently ease dough
into
plate.
Trim edge
even
with
plate and add pie filling.
Moisten rim of crust with water.
Roll top crust the same
way and lift onto filled pie.
Trim 1/2-inch beyond edge of
plate.
Fold
top edge under bottom edge and flute.
Prick top crust.
Bake
at
400\u00b0 for 30 to 40 minutes or until crust is golden brown.