PIE CRUST
Double Crust:
2 ¼ cup flour
1 stick
margarine
6 tbs Crisco shortening
1 tsp salt
1/3 cup ice
cold water
This may not be
enough for large pie. Increase
ingredients as needed.
Put
flour, and salt into a bowl.
Cut
in margarine with a pastry blender until it resembles coarse grain.
Cut
in Crisco with pastry blender until it resembles tiny peas.
Add
water a little at a time tossing with fork until it clings together.
Form
a ball, wrap in plastic, and refrigerate at least 1 hour.
(It
is important not to handle dough very much)
Roll
out on heavily floured board.