Pie Crust

by Febrina Picone Malloy

Ingredients:
1 9" double crust and 1 10" single crust
3 cups flour
1 1/2 tsp salt
1/2 cup plus 2 TB shortening, well chilled
1/2 cup margarine, well chilled
6 TB ice water

Directions:
1. Stir salt into flour.
2. Add shortening and cut in with pastry blender until very fine.
3. Add margarine and cut in until size of large peas.
4. Mix in ice water, 1 TB at a time, lightly with fork.
5. Gather dough together into a ball. If it won’t form a ball, add teaspoon more water.
6. Divide dough and roll out between two sheets of wax paper, with a little flour
sprinkled on each side of dough.
7. Chilling dough thoroughly improves crust and makes handling easier. Never re-roll,
and handle dough as little as possible.
8. Leftover dough may be wrapped in plastic and frozen. Defrost only until pliable.
9. When baking pie, always preheat oven.