Pie Crust

I learned how to make pie crust in college. I tried several till I got it right. Learned the trick of brushing milk on top before baking from a high school friend's mom, Mrs. Smith. Makes for a more even browning of the crust.

Ingredients for 2-10" pie crust:

• 3 cups sifted flour
• 1 1/2 teaspoons salt
• 1 cup plus 2 tablespoons shortening, chilled
• 6 tablespoons ice cold water ( living in CO, depending on weather; may add a little more)

Directions:

Sift flour and salt in a large bowl. Cut in the chilled shortening with a knife or pastry cutter to incorporate the shortening evenly. Add 3 tablespoons ice water and continue cutting in the pastry; once incorporated, add the additional 3 tablespoon ice water. Dough will start to come together. Gather up the pastry, working it with your hands until forms a ball. Divide in two. Roll out each on a floured piece of wax paper to as thin as can be handled without tearing. Flip the pastry onto the 10" glass pie pan and gently peel off the wax paper. Pastry will over lap over the edges. Repeat with the other pastry ball. Once filling has been added to the shell; flip the second rolled pastry on top. Cut excess pastry before fluting. Brush on milk and add 1 tablepoon sugar, sprinkled evenly over the top. Cut in air vents.

Ingredients for 1-10" pie crust:

• 1 1/3 cup flour
• 1/2 teaspoon salt
• 1/2 cup shortening, chilled
• 4 tablespoons ice cold water

Directions:

Same as above.