2 cups all-purpose flour
3/4 cup shortening
1 tsp. salt
Just enough water to moisten.
Roll it out on a floured surface. Roll in four directions.
If you need to roll dough out again, DO NOT turn dough over. Pick dough up gently and lay over your hand and arm and reflour surface. Lightly dust top of dough with flour and continue rolling out.
Working dough out excessively will cause it to be tough.
Poke holes in crust (only for cream pies)
Flute edges and cut excessive dough from the sides. (Run a knife around pie plate).
Bake in 375* oven for 15-20 minutes or till golden brown.
