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Pie Crust

Serves 8people
cups sifted flour
tsp salt
cup shortening
tbsp cold water (about)
Sift flour once and measure two cups. Resift with salt. Cut shortening into the flour with a pastry blender or two knives until it is evenly mixed and particles are about the size of a navy bean. Sprinkle water, one tablespoon at a time, over the mixture.
With a fork, work lightly together until all particles are moistened and in small lumps. Add just enough water to moisten. Press dampened particles together into a ball. To avoid over handling, place dough in waxed paper and press together. Roll dough lightly, toward edges, one-eighth inch thick. For lower crust roll dough about two and one-half inches larger than the pie plate. Fit dough into pie plate and let relax for a few minutes.
Pat pastry with ball of dough to exclude air. Start from center and work out to edges, occasionally dipping ball of dough in flour. Trim crust even with edge of plate. Moisten edge of lower crust with water, fill with desired filling, adjust top crust over filling, and fold top crust under lower crust. Seal edges firmly with tines of fork or crimp with finger tips to keep in juices.
Bake at 425 degrees for 15 minutes, then lower temperature to 350 degrees and continue to bake until filling is done. For pie shell, puncture dough with tines of a fork to exclude air, crimp edge of pastry and bake in a 450 degree oven for 15 minutes.

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