Pie Crust

4 C. Flour
2 C. Shortening
12 dubs of salt
Ice cold water

Makes 2 pie crust & tops.

Fill a glass with ice and water and put in fridge.  Add flour and shortening into a mixing bowl.  Cut in the shortening with 2 knifes until the shortening is in small clumps.  Then use a pastry blender to finish mixing the shortening in.  Mix until it looks like a bunch of little rice.  Make a crater in the middle of the bowl and pour some of your ice cold water in.  You don't want to much water so pour in little amounts at a time and mix in.  You want the dough to be slightly sticky but not to much.

Pull out enough dough to make the bottom crust.  Put the rest of your dough in the fridge to keep cold.  Pinch the dough into a disk in your hands making sure to push the edges together.  Use plenty of flour to make sure your dough doesn't stick to the counter or rolling pin.  Roll out 2-3 times then flip your dough over and turn it to get it rolled out evenly.  Do you best to make it round.  Fold it in half and place the pie pan next to it.  Lift and place half way on the pan then unfold.  Carefully push it into the pan.  Cut around the edge of the pie pan.

Roll the top crust out the same as the bottom.

Before placing the top on, put your pie filling in then wet the edges of the bottom crust.  Then place the top on.  Press down on the edges to help it seal.  Cut 1/2 inch from the edge of the pie.  Fold the top under the bottom.  Pinch the edges or use of fork.  Whip an egg and brush on top then cut vents.

Cook 425 for 35-40 minutes.