PEGGYS PIE CRUST

2 cups flour

1 tsp. salt

1 Tbs. sugar

2/3 cup shortening + 2 tbs.

8-10 Tbs. Cold water

In a bowl add flour, sugar and salt. Cut in Shortening. To cut in shortening a pastry blender works the best. If you don't have one a few pulses in a food processor will do the trick. Anyway the flour mixture should resemble smallpeas. Add cold water and barley stir. To much working with the dough causes a tough crust. Gather dough into a ball, and refrigerate for 20 minutes or so. Cut the dough in half. If not using the other half for your dough for the top crust. I always roll it out into a pie pan and freeze. Roll out dough on a boardusing a small amount of flour so dough does not stick. Line pie pan with dough leaving enough extra around the edges for a good crusty edge. If you are putting a top crust on make sure you cut some slits for the stream to escape. Happy pie Making

If your dough doesn't come out perfect, no big deal. Just patch it with extra dough. Once it's cooked no one will care or know.