PIE CRUST

1 ½ cup flour

¼ tsp. salt

¾ cup shortening

5 Tbl. cold water

Blend flour with salt. Then cut in the shortening with pastry blender or fork. Add the water. Mix with fork until it forms a ball. Knead until well mixed. Refrigerate for at least two hours before rolling out dough.

FOR BAKED PIE SHELL:

            Bake at 475° for 8-10 minutes. (Makes 2-9” single crust pie shells)