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Pie Crust
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| 2 cups | all-purpose flour |
| 1 tsp | salt |
| 2/3 cup | shortening |
| 6-7 tbsp | cold water |
Stir together flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 tbsp water over part of mixture; gently toss with a fork. Push to side of bowl; repeat procedure till all is moistened. Form dough into 2 balls.
On floured surface, flatten 1 ball of dough. Roll from center to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate. Ease pastry into pie plate, being careful to avoid stretching pastry.
For top crust, roll out second ball of dough; cut slits or cut out small pieces of pastry to act as slits. Place desired pie filling in pie shell. Top with pastry for top crust. Trim top crust 1/2" beyond the edge of the pie plate. Tuck extra pastry under bottom crust; flute. Brush pastry with milk; sprinkle with sugar. To prevent excessive browning, cover edge with foil. Bake as directed in filling recipe. Remove foil after half the baking time.
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