Single pie crust recipe

This is my single pie crust recipe

Pastry for a single crust pie:

Start to finish: 15 minutes

Makes: 1 piecrust (8 servings)

1 ½ cup all purpose flour

½ tablespoon salt

¼ cup shortening

¼ cup butter, cut up, or shortening

¼ to ⅓ cup ice water

1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size.

2. Sprinkle 1 tablespoon of the water over part of the flour mixture, toss with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it hold together.

3. On a lightly floured surface us your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.

4. Wrap pastry circle around the rolling pin. Unroll into a 9 inch pie plate. Ease pastry into pie plate without stretching it.

5. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry even with the plate’s edge. Crimp edges as desired. Do not prick pastry. Fill and bake as directed in recipes.