MMMMM----- Recipe via Meal-Master (tm) v8.05
  
      Title: Aunt Ah's Pie Crust
 Categories: Bake
      Yield: 1 T&b crust

      3 c  Flour
      1 c  Shortening
      1 ds Salt; if desired.
      5 tb Water; cold

  Put the unsifted flour, shortening, and salt in a bowl, and blend
  with a pastry blender until crumbly.

  Add approximately 5 tb cold water and mix with a fork until the mix
  holds together.  You may need more water, but add a little at a time.
  Don't mix too much: It should be really smooth or elastic looking.
  If it is, you mixed too much.

  This makes enough crust for a nice thick top and bottom 10" crust pie.

  When baking, tent the edges with tinfoil when they just start to
  brown, especially if you are making apple pie, which seems to take
  longer.

  This is Shirley's recipe, and it makes gloriously thick and flaky pie
  crust.  Smear a little jam on any spare dough and it makes a marvelous
  tart.

  Shirley learned to make this pie crust from my Aunt Ah (Emily
  Mereweather Ford), who died 5 years ago at age 83.  She could bake
  the eyes out of an oven.  This recipe is dedicated to her.

  U/L to NCE by Burt Ford 8/95 11/95 5/97.

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