Basic Pie Crust

1 1/2 c. Flour
1 tsp. salt
2/3 c. Shortening (Crisco is the best)
1/3 c. ice cold water (this is Glenna's secret - use very cold iced water)

Making pie crust sounds hard but it is easy. Measure the flour and the salt into the mixing bowl and mix together. With a pastry blender, fork or two knives, cut or mix in the shortening. Keep cutting until the pieces of shortening are very small, about the size of BB's to about the size of peas. Make a well or hole in the center of the mixture and add most of the ice water. Sprinkle the remaining water around the edges and mix lightly with fork until all the flour is moistened. Stir only until dough is mixed togehter; be careful not to overmix. Use your hand to gather the dough to form a ball. It is now ready to roll out or keep wrapped in refrigerator until needed.

To Roll Out: Divide dough in half; roll upon lightly floured surface (don't use any more flour than is necessary because it will cause it to be tough)/ Flatten with hand and roll out about 1/8 inch thick. (If you don't have a rolling pin, a quart jar will work.) Work quickly and roll lightly, being careful not to add extra flour. Keep it circular and roll it about 1 inch larger than the pie pan. Fold dough in half and lift carefully into your pie tin and unfold. Pat dough and fit down into pan. Avoid stretching. Trim off overhanging edges with scissors or a knife. Fill pie pan with prepared filling. Roll out the other part of dough for the top crust. Fold top crust in half and cut several slits near center to allow steam to escape. Carefully place folded pastry evenly on top of filling and unfold. Trim off any excess dough. Form crimped fluted edge between thumb and forefingers. To crimp the edge, use your thumb on one hand and your thumb and first finger on the other hand. Press the dough between the two fingers with the thumb to seal the crust and make a pretty edge. Bake at 375 degrees for 30-45 minutes until crust is golden brown.

For a single crust pie: Make only the bottom crust and poke holes in the bottom and sides with a fork. Crimp the edges before baking. Bake at 375 derees for about 8 minutes until golden brown and let cool before adding cream filling.