Plain Pastry for two 8" Pie Crust
I worked as a sue chef when I was 15 yrs. at The Top Notch Cafe in vista, California. The owner had THE best pie crust ever! I do believe she is gone now, so am sure it is alright to share the recipe!
8" Double Crust Pie
all purpose flour, sifted
Pre-heat oven to 450 for 10 minutes
Combine flour and salt. Cut in shortening until size of large peas. Add ice cold water gradually. Mix 'til dough holds together.
Roll out on lightly floured board to 1/8" thick.
For pie shell remember to prick crust (a lot!)
REMEMBER: to make design on top crust.