Pie Crust

This is a recipe from my Grandma Steiner.

Man, how I miss her!

It is also the EASIEST recipe I have ever made!

2 cups flour

1 cup less 2 tbsp. Shortening

1 tsp. salt (optional)

Using a pastry cutter, mix until shortening and flour is combined.

Add 1/4 c. water.

Using your hands, form mixture into a ball.

Place on lightly floured waxed paper. Flatten with your hand and lightly flour the top of the dough. Place another piece of waxed paper on top.

Using a rolling pin, roll out dough into circle. Once you cannot see flour through the waxed paper, slowly peel paper away, and lightly flour the top of the dough. Flip the dough, and then slowly peel paper away and lightly flour again. Repeat as often as needed until the dough is large enough to fit into your pie tin.

You know it's the right size when you place your tin, upside down, on top of the crust and you can see the edges.

Carefully peel the wax paper off the top of the dough, and with the wax paper still on the bottom, flip it into the tin.

Be careful as you peel the wax paper off the rest of the dough, not to tear. If you do, you will just need to pinch it back together. Easy to fix!

Go around the tin *lifting* the dough into the tin, making sure it is *fitting* the tin to avoid air pockets!

Once you have the dough in the tin, you will have extra hanging over the edge of the tin. You will want to cut this off with a knife.
*Do NOT throw it away! You can sprinkle sugar on it and bake it for 5 minutes and eat a little treat! MMMMM!

You can make the decrative edge with your fingers around the top.

Make sure you poke holes in the crust with a fork, to avoid the crust bubbling while cooking.

Bake at 450* for 8-10 minutes.