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Apple Pie Crust

2 c. all purpose flour
1 teaspoon salt
2/3 c. shortening or lard
6 to 7 tablespoons ice cold water

Stir together flour and salt. Cut in shortening with pastry cutter until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over the mixture and gently toss with a fork. Push to the side of the bowl. Repeat procedure until all of the dough is moistened. Form dough into two equal sized balls. On a lightly foured surface, flatten each ball with your hands. With a rolling pin, roll out the crust starting at the center and rolling out to the edges. Place on crust in the bottom a pie pan. Trim excess crust. Add canned filling as per directions on can. Place second crust over pie filling. Trim excess crust. Pinch together top and bottom crusts. With a pastry brush, brush a small amount of water on top of crust and dust with sugar or cinamon/sugar. Bake according to pie filling directions

GRADES:
Mike: B
Chris: B
Brady: A+

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