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Crumbly Pie-Crust

8" single crust:
1 c. flour
1/2 tsp. salt
1/3 c. shortening
3 Tbsp. ice water

9" single crust:
1 1/2 c. flour
1/2 tsp. salt
1/2 c. shortening
4-5 Tbsp. ice water

For one 8,9, or 10" double crust or lattice top pie, or two 8,9,or 10"
single crust pies:

2 c. flour
1 tsp. salt
2/3 c. shortening
5-7 Tbsp. ice water

Measure flour and salt into a bowl. Cut in shortening until a very
fine texture. Remove 2-4 Tbsp. of this mixture into a small bowl.
Add the water to this portion and mix to make a smooth paste. Add
the paste to the flour mixture in the large bowl. Stir just until
the pastry leaves the sides of the bowl. Roll out on a lightly-floured
pastry cloth with a stockinette-covered rolling pin. Gently fold
in half horizontally, and then in half again vertically, place in
pie pan, unfold and flute. For pies that call for the filling to
be poured into a baked pie shell, prick and bake 8-10 minutes at
475 degrees F. For all other pies follow filling recipe instructions
for baking.


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