Pie Crust

Double Crust

• 2 cups flour
• 3/4 cup chilled shortening
• 1 tsp salt
• 4-8 tsp ice water

Cut chilled shortening into flour and salt with pastry cutter until mixture is in course crumbles.  Add 4 tsp of ice water and mix with a fork.  Add additional water one tsp at a time until mixture hold together. 

Divide dough in half (make one a little bigger than the other for bottom crust).  Flatten into 1/2 inch disc and wrap in plastic.  Chill at least 30 minutes or freeze for later use.  

Roll out dough on lightly floured counter or between 2 pieces of parchment or plastic.  

Fill crusts with whatever makes your skirts fly up and enjoy!!