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Pie Crust: Makes Two 12 Inch Crusts

Good Advice From Mim: The most important thing about making a good crust is to use Crisco brand shortening and very cold water. Once the water is added you must work quickly and get the crust into the pie plate as quickly as possible. Have everything ready before adding the water! Here is a typical checklist of things to do before you add the water to the flour.

Using a pastry blender, cut Crisco (and it must be Crisco brand) into flour until all pieces are the uniform and approximately the size of peas or smaller. Add cold water all at once and blend quickly into a ball with hands. You may need to add a very small amount of flour by dusting your hands as you work.

Cut ball into two equal pieces and roll one ball into a 12"circle on lightly floured pastry board or cloth. Fold circle in half lightly, place into pie plate, and unfold into plate. Add filling.

Roll second ball, fold and place on top of filling. Cut 3 slits in top crust for steam. Press two crusts together with fork around edges to seal. Cut excess off with sharp knife. Bake according to filling directions.

To bake a single-crust pie shell: Fit pastry into pie plate. Trim 1/2 to 1 inch beyond edge. Fold under and flute the edge. Prick bottom and sides with fork to avoid bubbles in your pie shell. (Don't prick if you are adding filling before you bake. The filling will seep through the holes!)

Bake at 450° for 10 to 12 minutes, or until golden. Let cool, then follow your filling recipe.