This recipe came from my high school culinary teacher. She taught us all how to make an apple pie and I still use the recipe to this day.
- 2 cups flour, sifted
- 1 tsp salt
- 2/3 cup plus 2 Tbs Crisco
- 1/4 cup water, cold
Sift flour and salt together. Cut in the shortening until the size of peas. (I don’t have a pastry blender so I use a fork) Sprinkle with water a Tbs at a time. Gather dough together and press firmly into a ball. Divide in two and cool for a bit in the fridge.
I use plastic wrap to roll out the dough. Place one sheet on the counter, then the dough (shaped into a circle) and another sheet over top. Roll into a circle, lift off cover sheet of plastic wrap and pick up bottom sheet with dough and place upside down into your pie plate. Repeat with other half of dough over your filling.