Pastry Crust

Mom's pumpkin pie with her amazing pie crust

Place in mixing bowl:
2 c white flour
1/2 tsp salt
2/3-3/4 c shortening

Blend shortening into flour with pastry blender until flour has coated the shortening and mixture has the same color throughout.

Sprinkle about 6 T cold water while tossing mixture with a fork.  When crust is sufficiently moist, scatter mixture in a small circle on a sheet of wax paper. Place another sheet of wax paper on top and roll with rolling pin to desired pan size.

Remove upper wax paper.  Turn dough upside down onto, easing into pie pan.  Gently remove wax paper.  Trim excess dough and fill in necessary areas needing more dough.

For baked pie crust, bake at 350ºF until lightly browned. Makes 2 crusts.