Better Homes and Garden's Pie Pastry

The best, easiest, never fail pie crust.


FOR SINGLE CRUST:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons ICE COLD water

FOR DOUBLE CRUST:
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8 to 10 tablespoons ICE COLD water

INSTRUCTIONS:

In a medium bowl stir together flour and salt. Using a pastry blender or your hands, cut in shortening until pieces are pea sized.

Sprinkle 2 tablespoons of water over the mixture and stir with fork. Add up to the 4 tablespoons of water, stirring with fork after every addition. If flour is still dry after 4 tablespoons, add one more until all flour is moistened and it stays together well.

Form pastry in a ball. If a double crust, form two balls. Wrap in plastic wrap and place in fridge to rest for an hour or two.

After it has rested, on a lightly floured surface roll out to desired diameter.

Make sure you use all your extra pastry to make pastry dough cookies!! Bake them at 450 degrees for about 8 minutes, or until nice and golden.