Single Pie Crust (Bill)

• 1-1/4 cups (160g) all purpose flour
• 1/4 tsp salt
• 1/3 cup shortening (Butter Flavored Crisco)
• 4 to 5 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. Form the dough into a ball with your hands, then slightly flatten the 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 3/4 inch out from the top. If any tears occur, you can use the trimmed parts of the dough to fix. Fold the outer 3/4 inch back under, then go around the top by pressing one finger inside of two from the other hand.

Follow baking instructions from pie recipe.

Preheat oven to 450. Do everything listed above. Prepare two layers of foil (or a single heavy duty layer), and place inside of pan so that all crust covered. The foil keeps the crust from shrinking when baking. Bake for 8 minutes, then remove foil. Bake another 5 or 6 minutes, then cool on a wire rack.