For the die-hard cook who likes to make their pie crust from scratch. I’ve had this recipe since I was a young girl.
In a glass mixing bowl, combine the salt and flour. Cut half of the shortening into the flour with a pastry blender until the mixture resembles coarse meal. Then add the remaining shortening until the particles are the size of small peas.
Add the water a little at a time, mixing lightly with a fork. Shape the dough into a firm ball with the hands.
Roll out on a lightly floured board (cloth covered preferable). Place loosely in a 9 inch pan and cut 1 inch larger than the pan.
Fold edge under. Moisten the rim of the pan. Flute the edge. For BAKED pastry prick the sides and bottom of the pastry with a fork to prevent shrinkage.
Bake at 475 degrees for 8 to 10 minutes or until lightly brown.
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