Pie Pastry

Sift together the sifted flour and salt into a bowl. Measure shortening. Add half of the shortening to the flour and cut in until mixture looks like meal. Add remaining shortening and cut in until there are pieces about the size of peas. Measure the 2 tablespoons ice water and sprinkle over mixture. Blend in lightly, adding just enough more water, if necessary, to hold dough together. Let dough stand for a few minutes.

Roll dough into a circle about an inch larger than the 9-inch pie plate.

Fit into the pie plate without stretching. Trim off excess edge, leaving about 1/2-inch of overhang. With fingers, build up edge and flute around entire edge. To flute, press left forefinger against inside of pastry rim and pinching the outside with tips of right thumb and forefinger.

For most pies, brush a little butter over the bottom of the crust. For custard-type pies, brush pastry with beaten egg white to prevent the filling from soaking into crust. Chill thoroughly while preparing filling.

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