Ingredients:
2 cups all-purpose flour (sifted)
1 teaspoon salt
¾ cup shortening
4-5 tablespoons ice water
Directions:
- Sift flour together with salt.
- With pastry blender, cut butter into flour mixture, until it looks coarse and crumbly.
- Add in ice water, 1 tablespoon at a time, tossing with fork after each time.
- Pastry should be moist enough to hold together, but not sticky.
- Shape into ball and divide in half, flattening each with palms of hands.
- For bottom crust, lightly flour a flat surface and roll out 1 half of dough into a circle.
- Carefully fold in half, and transfer to pie pan.
- Repeat for top crust. Fold in half and make cuts near center for steam to escape from.
- Carefully top filling of pie with crust. Fold top crust edges under bottom crust to seal.
- If desired, brush top of curst with a mixture of 1 egg yolk and 1 tablespoon water, beaten.