GENERAL STEPS IN PIE MAKING

1. Mix dry ingredients in bowl. Cut in shortening with knife or pastry blender until particles are size of peas.

2. Add wet ingredients gradually, until flour is moistened. Gather cough together with fingers so it cleans bowl. DO NOT OVERMIX. Press into ball. Turn out on lightly floured board.

3. If making 2-crust pie, divide dough about in half; round up larger part on board. Prepare rolling pin by covering with stockinet if you have one and/or flouring it.

4. Flatten with hand, roll out not quite 1/8" thick. Roll lightly. Keep rounding edge of pastry. If it begins to break, pinch broken edges together immediately.

5. Keep pastry circular and roll it about 1" larger all around than the inverted pie pan. Fold pastry in half. Carefully transfer to pie pan.

6. Unfold and ease pastry loosely into pan, being careful not to stretch. (Stretching causes pastry to shrink during baking.

7. Prepare desired filling and place in pastry lined pan. Trim off overlapping edges with scissors or knife. Roll second part of dough for top crust large enough to extend 1" beyond edge of pie pan. Measure by holding pie pan over rolled round of pastry.

8. Fold pastry for top crust in half, quarters or  whatever strikes your fancy. Make several slits near center to allow steam to escape or top crust will puff up. Moisten edge of bottom pastry with water. Carefully place folded pastry evenly on filling. Unfold. Trim pastry with scissors 1/2" from edge of pan.

9. Fold edge of top pastry under edge of lower pastry on rim. Seal thoroughly by pressing with fingertips. Build up a high stand-up rim. Form a fluted edge by firmly placing the right index finger on the inside of rim, left thumb and index finger on the outside of pastry at that point. Pinch. Repeat all around edge of pie. Sharpen points by pinching each one firmly.

10. Bake pie as directed. If edges tend to brown too fast cover with a 1-1/2" strip of aluminum foil.

For single crust pie, follow steps 1-6, then trim pastry with scissors 1/2" from edge of pan. Fold pastry under, even with pan. Flute. Hook points as shown under pan rim to help prevent shrinking during baking.

For Unbaked pie shell, do not prick, but fill and bake according to recipe.

For baked pie shell, prick, and bake at 475 degrees or 8 to 10 minutes. Cool and fill.