Double Pie Crust (Bill)

• 2-1/4 cups (280g) all purpose flour
• 3/4 tsp salt
• 2/3 cup shortening (Butter Flavored Crisco)
• 8 to 10 tbsp water

Mix flour and salt in medium bowl. Add shortening and use a pastry blender until mixed well with small crumbs. Add 1 tbsp water at a time to a dry area, then toss lightly with a fork and push the wet parts aside until water is used.

Divide the dough into two equal parts.

Form each half of the dough into a ball with your hands, then slightly flatten the first ball on a lightly floured surface. Roll out the dough until the crust is thin and about 1 inch wider than your pie pan.

Use the rolling pin to roll up the dough, then transfer it to the pie pan and unroll; try not to stretch any part of the dough, and don't press the rolling pin down on the top of the pie pan or it will cut the dough. Trim the dough around the outside of the pan, leaving about 1/4 inch out from the top. If any tears occur, you can use the trimmed parts of the dough to fix.

Flatten and roll out the other half of dough as before, but cut a pattern in the middle to allow steam to escape. Prepare and add pie filling to pie pan, then roll up this second half of dough and place over the filling. Trim to 3/4 inch beyond top edge of pan, then slightly fold edge of top dough under bottom dough, then go around the top by pressing one finger inside of two from the other hand. Top can optionally be glazed by brushing milk and sprinkling course sugar before baking.

Follow baking instructions from pie recipe.