Auntie Martha's Pie Making Class

This is how my mom taught me to make a pie. I honestly haven't tried anything too fancy. Simple pies are some of the best, especially fresh fruit pies in season. I use Crisco because I have found cheap shortenings hard to work with, and I add water just one tablespoon full at a time and stir it with a fork. Why? Because Mom said to and it works. When I divide my dough for a two crust pie, I make the ball for the top crust slightly smaller than the bottom. I dampen the edge of the bottom crust before placing the top one and make sure the edges are sealed up. It's always a good idea to place your baking pie on some kind of a tray to prevent messes in the oven unless you don't mind the beeping of the smoke detector.

1-CRUST PASTRY

1½ c flour
½ t. salt
½ c. shortening
4-5 T cold water

Stir flour and salt together. Cut in shortening until mixture resembles coarse crumbs. Add water one tablespoon at a time stirring lightly with a fork. Add only as much water as is needed to gather dough together in a ball. Roll on lightly floured surface. Place in pie plate, roll and crimp edges before adding filling.

To bake unfilled pie crust, prick bottom and sides will with a fork. Bake in very hot oven (450°) for 10-12 minutes or until golden


TWO-CRUST PASTRY

2 c. flour
½ t. salt
⅔ c. shortening
5-7 T. cold water

Make as one crust pastry dividing ball of dough in half before rolling. Roll on lightly floured surface. Place in pie plate, add filling and top with second crust. Crimp edges together and bake as directed.

Just had to add a photo of the finished product. (Thanks, Priscilla!)