Multiple Pie Shells

Directions

Mix flour and salt in a large bowl. Cut in the shortening. If you do not have a pastry cutter, make an "x" with two butter knives, cut the shortening and flour together until the pieces are under 1/2 inch. Then use the back of a fork to mash the shortening and flour into each other until the mixture looks like crumbs.

Beat the eggs in a small bowl. Add water and vinegar. Then dig a well in the flour mixture and pour the liquid in. Working from the outside in, mix ingredients just until they hold together. Over-mixing can toughen the dough. It will finish mixing as you roll it out.

This recipe makes 4 cups of dough. Divide dough according to size of pie: 10 inch pie - 2 cups dough, 9 inch pie - 1 1/2 cups dough, 8 inch pie - 1 cup dough.

Roll the dough in-between 1 long, folded over piece of waxed or parchment paper. Dough may stick to the paper if it is rolled too thin, so use enough dough to keep a good thickness.

Peel off top layer of paper and put pie pan on top of dough. With a hand under the bottom paper and the other on top of the pan, carefully flip over. Peel off the paper and ease dough into the pan.

Shape dough as desired, repairing any breaks with leftover pie dough. The key to great pie crust is generosity. Use plenty of dough for each pie crust. 2 pie crusts with fun leftover dough for decoration is better than thin, broken crust.

Cook pie shell, 10 minutes in 350 degree oven, or fill and cook according to pie recipe.

Extra dough can be refrigerated in airtight wrapping; this recipe also freezes well. Frozen baked pie shells keep for 4 months, frozen unbaked for 2 months.