scant 2 cups Gold Medal flour
scant 1/2 tsp salt
3/4 cup vegetable shortening (Mom prefers the Aldi or Walmart store brand since Crisco changed its formula)
5 tablespoons COLD water
Mix flour, shortening, and salt with pastry blender until like corn meal. Add cold water. Mix with fork and then with hands.
Roll into two crusts, adding a little flour as needed. Flip each crust once as you roll it.
Form one crust into a pie plate, rolling any extra dough under itself at the edge to create a thick lip. Pinch the edge at regular intervals or make indentations with a knife or spoon to create a pretty pattern.
To bake an empty shell, prick the bottom and sides with a fork, add pie weights and bake at 425 degrees for 8-10 minutes, watching carefully to prevent burning.
BONUS HOLIDAY RECIPE!
Eggnog Custard Pie
1 9-inch UNBAKED pie crust
2 cups eggnog
2 tablespoons brandy or rum
1 teaspoon vanilla extract
1/3 cup sugar
1/8 teaspoon salt
1/4 teaspoon nutmeg
1 cup whipping cream
3 tablespoons powdered sugar
1 teaspoon brandy or rum
Preheat oven to 350 degrees. Prick holes in the bottom of pie crust. Bake 15 minutes to partially cook.
Beat eggnog, eggs, brandy (or rum) and vanilla in large bowl. Add sugar, salt and nutmeg. Mix well. Pour into pie crust.
Bake 25 minutes. Remove from oven, cover with foil and bake 30 to 40 minutes longer or until a knife inserted in the center comes out clean.
To make the topping, beat whipping cream in a small bowl until soft peaks form. Add powdered sugar and brandy or rum. Beat until stiff peaks form. Garnish pie with whipped cream and sprinkle with nutmeg.