Sweet Pie Crust

Sweet Pie Crust

Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
shortening, vegetable, household, composite
water, bottled, generic

Directions:
For the crust: In a mixing bowl, combine the flour, salt and sugar.
Add the shortening and work it through with your hands until the mixture resembles coarse crumbs.
Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough.
Wrap the dough in plastic and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and place it on a lightly floured surface.
This recipe will make two pie crusts.
For the individual crust: Divide the dough into fourths.
Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.
For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick.
Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.