Pie Crust

Pie crust can be a tricky thing to make.  If you handle it too much then it gets tough.  If it is too dry then it falls apart.  Etc. etc. etc.  I used to have trouble with making pie crust until I found this recipe. It was for an apple cobbler.  I started using it for pies and have made many pies with it.  I have made up to 20 recipes at one time.  You can freeze the left over or refrigerator it you plan on using it within a week.  The following makes dough for 1 crust, so if you need a double crust you need to double it.

1 c. flour

¼ t. salt

1/3 c. shortening

¼ c. or more ½+½ 

Combine the flour and salt.  Work in the shortening until well blended.  Toss in the  ¼ c.  ½+½  until blended.  Add more  ½+½  if too dry.  Makes dough for 1 pie shell

I always use my hands to mix my pie dough.  Once you make it a couple of times you will get to know the "feeling" of a good dough.  You will have some dough left over, so roll it out and sprinkle with cinnamon-sugar and bake.  A favorite at our house!