Simple Double Pie Crust

Simple Double Pie Crust

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

Directions:
Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down.
Combine flour and salt.
With a pastry blender or two knives, cut in vegetable shortening until uniform; mixture should be fairly coarse.
Sprinkle with water, a tablespoon at a time; toss with a fork.
Work dough into a firm ball with your hands; divide dough into two parts and press into flat circles with smooth edges.
On a lightly floured surface, roll bottom crust to a circle about 1 1/2" larger than inverted pie plate.
Gently ease dough into pie plate; trim edge even with plate and add filling.
Moisten rim of bottom crust with water.
Roll top crust the same way and lift onto filled pie; trim 1/2" beyond the edge of pie plate.
Fold top edge under bottom crust and flute with fingers or fork.
Prick or slit top crust to allow for escape of steam; bake according to time and temperature recommended for filling used.