Best Pie Crust Ever!

Ingredients:

2/3 cup shortening

2 cups all-purpose flour

1/4 cup water

1 teaspoon salt

Take 1/3 cup of the flour and mix with water and set aside. Blend the rest of the flour with the shortening using a pastry cutter. Make a well in the pastry and gradually add the mixture you set aside. When it's all mixed together you should have a nice smooth crust that you can roll out nicely.

Tips: Don't over roll the crust because then it won't be as flaky. If it's too sticky to roll, sprinkle a very, very small amount of flour into it, working it with your hands until it feels right to roll out. If you're making an apple pie you might want to add a little bit of cinnamon to the crust for a variation. If you're making something that you've already heated and it's ready to go you can pre-bake the crust, but first poke the bottom and sides with a fork and bake until it's golden brown. Of course, this doesn't work with a top/bottom crusted pie.

~ Ann Gill-Johnson, Sew Easy Girls Extension and Community Association (ECA)