- 2/3 cup butter flavor shortening
- 2 cups of flour( I prefer the King Arthur unbleached white or Pillsbury unbleached white)
- 1/4 teaspoon salt
- 2 Tbls. sugar (if sweet or fruit pie)
- scant 2/3 cup water
Combine the flour, salt, and sugar in a large bowl. Add the shortening and work it into the flour mixture until it resembles crumbles. add the water and form into a smooth, soft ball. You can add more water, a little at a time until it reaches the soft ball consistency.(Please see my 1 crust recipe for water explanation). Divide dough in half, saving 1/2 for the top crust or an additional bottom crust for another pie. Working with a rolling pin and pastry cloth sprinkled with flour, roll the crust out into a 1/8 inch thick circle to fit into an 8 or 9 inch pie pan(I prefer metal). the thickness should be so, that it doesn't get holes when you lift it. If you need more four on your pastry cloth, just add a little, as you work. Fit the crust into the bottom of the pie pan with crust draped over the edges. Working with crust on edges, form top rim by crimping the crust between fingers as you go around. Tear off excess dough as you work, to be used for cinnamon crust later. If baking before filling, you will need to take a fork and make 4 0r five impressions in the bottom crust and 3 or 4 at intervals arouind the side. This is so it will hold it's shape while baking.
CINNAMON CRUST- Take scraps and roll out again to a 1/8 inch thickness. Put on baking sheet or pizza pie pan. Spread with softened butter or margarine and sprinkle with a mixture of 1 cup sugar and 4 teaspoons cinnamon mixed together. Save cinnamon sugar mixture that is left in a container for another time. Bake with pie until crust is golden brown on top and bottom. Best snack ever!! My kids still love it as grownups!!