Ingredients
INGREDIENTS FOR SINGLE-CRUST PIE1 cup all-purpose flour1/4 teaspoon salt1/3 cup shortening1-1/2 teaspoons white vinegar2 to 3 tablespoons 2% milkINGREDIENTS FOR DOUBLE-CRUST PIE2 cups all-purpose flour1/2 teaspoon salt2/3 cup shortening1 tablespoon white vinegar5 to 6 tablespoons 2% milk
Preparation
In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle.
For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.
For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.
