Double Pie Crust
Ingredients
For one 8- or 9-inch double pie crust:
½ cup flour
½ teaspoon salt
½ cup shortening
4 tablespoons cold water or more
For one 10-inch double pie crust:
2 cups flour
1 teaspoon salt
⅔ cups shortening plus ⅛ cup more
5 tablespoons cold water or more
Directions
Sift together the flour and salt.
Cut in the shortening until the size of small peas.
Mix the water into the flour and shortening mixture by teaspoonfuls, tossing with a fork until all flour-coated pieces of fat are barely dampened. Stop!
Turn onto square of waxed paper. Gather up corners, pressing from outside to form a compact ball.
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Divide for two crusts and chill.
Roll out bottom on a floured surface and put in pie pan. Fill pie, roll out top layer and cover filling. Seal the edges by pressing with a fork. Brush top with milk before baking for browning.
