- 1/2 teaspoon salt
- 1 cup shortening
- 2 cups flour
- 4-5 Tablespoons cold water
Sift the flour and salt together, then cut in the shortening with two knives or a pastry blender until the shortening is in small pieces about the size of large peas.
Add the water (make sure it is cold, Grandpa Morgenegg always added ice to it to make it cold) and stir just enough to mix.
Roll out on floured surface. Roll up to place in pan. If the dough breaks when first rolled out it won’t hurt to gather it up again and roll it out once more. Sometimes the first rolling is hard to handle. Fill with desired filling.
For the top do the same thing. When you have it on top cut slices in it for the steam to escape. Seal the edges with finger and thumb.
Bake at 475 for 8-10 minutes if cooking an empty pie shell. If cooking it empty also prick it all over with a fork to prevent it from bubbling up.