Pastry Pie Crust


1	cup	flour
1/2	tsp	salt
1/3	cup+1 tbsp shortening
3 	tbsp 	ice H2O (Water.  How many times do I have to tell you?)


Mix everything except the water with a pastry mixer until the chunks are about 
the size of lima beans.  Then add water and mix with a fork until well blended.
Put onto a lightly flour dusted rolling cloth and roll out into a thin, even 
crust.  Cut the curst to the size indicated on the rolling cloth for a 8 or 
nine inch pie.  Then take roller and gently wrap about half the crust around 
the roller.

Now place the pie pan under the roller and gently unroll the roller so the 
crust is draped evenly on the pie plate.  Flute the edges of the curst with 
your fingers.  Any rips can be repaired by moistening the edges with water 
and applying a patch.

If the pie crust needs to be baked before a filling is inserted, cover the 
crust with foil or parchment and fill with baking weights or use uncooked 
rice or beans.  Bake at 375F for 12 minutes, remove the weights and bake for 
another 3 to 4 minutes.  Be sure to pierce any bubbles with a sharp knife.  
Cool on a wire rack, and don't put any filling in until the crust is completel
cooled.