MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Traditional Pie Crust
 Categories: Pastry
      Yield: 2 Crusts
 
  2 2/3 c  Flour
      1 ts Salt
      1 c  Shortening
      6 tb Water; cold; up to 7 tb
 
  Mix flour and salt. Cut shortening into flour using a stiff fork
  until it forms pea-sized pieces. Drop water into mixture a few drops
  at a time. Try not to over-stir or else the gluten will bind and make
  a tough crust. Stop adding water when the dough balls up. Dust hands
  with flour. Form dough into one big ball. Split in two and form two
  round balls. Dust rolling pin and surface. Use rolling pin to flatten
  each ball into a crust. Transfer the crust to a pie plate. Flute the
  edge of the crust prior to baking the pie. For two crust pies, poke
  holes in the top crust with a fork, making decorative patterns.
  
  Notes: I received this recipe without directions. I entered the
  directions from memory. Sometimes i put the dough ball directly in
  the pie pan and use my hands to press it out into a crust.
  
  Makes two 9" shells
  
  Recipe by Nancy C.
 
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