Crisco Pastry for Double-Crust Pie

Yield: Makes 1 9-inch pie

Ingredients:

2 cups Pillsbury BEST® All Purpose Flour
1 tsp. salt
3/4 cup Crisco® All-Vegetable Shortening, chilled
or 3/4 stick Crisco® All-Vegetable Shortening Sticks, chilled
3 to 4 tbsps. ice-cold water

Preparation Directions:

1. Combine flour and salt in a mixing bowl. Cut in cold all-vegetable shortening with pastry blender or 2 knives until mixture is uniform (mixture should be fairly coarse).

2. Sprinkle with ice water, 1 tablespoon at a time; toss lightly with fork. When all water has been added, work dough into a firm ball. Divide dough into two parts.

3. On a lightly floured surface, press dough into flat circles with smooth edges. Roll bottom crust to a circle 1/8-inch thick and about 1-1/2 inches larger than inverted pie plate. Gently ease dough into pie plate, being careful not to stretch the dough. Trim edge even with pie plate.

4. Add filling to shell. Moisten pastry edge with water. Roll top crust the same way and lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust; flute edge. Cut slits or design in top crust or prick with fork for escape of steam.