Pie Crust

This is the recipe I used with the Grape & Pear Pie. It's slightly different from my mom's (my preferred pie crust), but it was fine. If I make a pie during the Christmas season, I'll use the other crust recipe and post it as well. This one uses shortening and my mom's uses oil. I think the shortening crust is supposed to be flakier, but I prefer the flavor of the oil crust personally. But pie crust is a very personal thing, so do what floats your boat.

Ingredients
2 1/4 cups flour
3/4 tsp salt
2/3 cup shortening
8-10 tbsp cold water

In medium bowl stir together flour and salt. Using pastry blender, cut in 2/3 cup shortening until pieces are pea-size. Sprinkle 1 tbsp cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tbsp water at a time, until all the flour mixture is moistened (8 to 10 tablespoons total). Divide dough in half. Form each half into ball.

On lightly floured surface, slightly flatten 1 ball of pastry. Roll dough from center to edges into 12-inch circle. Wrap pastry around rolling pin; unrollinto 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch. Trim even with rim of pie plate. Pour filling into pastry. Roll remaining dough into a circle about 12 inches in diameter. Cut slits in pastry to allow steam to escape. Place pastry on filling; trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired.

I didn't follow the directions specifically with the water, mainly because it's tedious the way it's described. But it came out fine. Otherwise I did follow the recipe. I didn't do a plain pie topper though, as you can tell from the pie post. If you want lessons on making a weave top, I'll gladly teach how I did it.