Pie Crusts
QUICK, EASY PIE CRUST

#1. One 9-inch Single Crust

1. Preheat oven to 425°F
   
   
2. Sift, then measure:
   
   • 1-1/2 cups all-purpose flour
   
   
3. Resift it into a bowl with:
   
   • 1/2 teaspoon salt
   
   
4. With a pastry blender, work in:
   
   • 1/2 cup 70° shortening until the grain in the mixture is pea size.
   
   
5. Stir in, 1 tablespoon at a time:
   
   • 3 tablespoons water until the mixture holds together when you gather it into a ball.

Pat it evenly into the pie pan. Bake 12-15 minutes. Cool before filling.

#2. Two 9-inch Pie Shells or 8 Tarts

1. Preheat oven to 425°F
   
   
2. Sift into a pie pan:
   
   • 2 cups silfted all-purpose flour
   
   
3. Resift it into a bowl with:
   
   • 1-1/4 teaspoons salt
   
   
4. Mix in a cup until creamy:
   
   • 2/3 cup cooking oil
     
   • 3 tablespoons cold milk

Pour the mixture over the flour all at once. Stir these ingredients lightly with a fork until blended. Form into a crust right in the pan by patting out the dough with your fingers. Bake 12-15 minutes. Cool before filling.

The oil gives this dough a somewhat mealy texture, rather than flaky.