Double Pie Crust

• 2 cups unbleached flour
• 1 teaspoon salt
• 3/4 cup shortening
• 6 to 8 tablespoons of Ice Water

In a medium bowl cut the shortening and salt into the flour by hand or with a pastry blender until it resembles the texture of corn meal. Sprinkle 1 tablespoon ice water over the flour and blend with hands just until the dough is moistened. Repeat 1 tablespoon at a time until all dough is just barely moist and clumps when squeezed together yet still breaks apart slightly. Do not over mix! Chill for several hours.

Divide dough in half and foll into a ball. Roll into a circle to fit a 9 or 10 inch pie plate leaving an extra inch or so around edges. Wrap the circle around a rolling pin so not to stretch it. Place carefully over pie dish letting it fall naturally into place. lightly press it to be sure it’s flat. Repeat for second layer.