Penny Ashton - 1990
Form dough into 2 balls. Set one ball aside for top crust. On a lightly floured surface, flatten dough with hands. Roll dough out, with rolling pin, from center to edge. Form a 12 inch circle.
Wrap pastry around rolling pin and unroll onto a 9 in. pie plate. Ease pastry into plate, being careful not to stretch it. Do Not Prick Pastry. If you're not making a lattice top crust, trim even with edge of plate. For lattice top see below.
Rolled out top crust: Cut Slits for escape of steam. Put filling in pie shell. Top with upper crust. Trim top crust ½ in. beyond pie plate, fold under bottom crust; flute edge. Bake as directed for individual pie.
Lattice Top: Trim bottom ½ in. beyond pie plate. Cut rolled top crust into ½ n. strips. Fill shell. Weave strips across top of filling. Press ends into edges. Fold bottom edge up over ends of lattice; seal and decorate edge.
Finish and Bake as directed in individual recipes.
"Cut in" means to use 2 knives or a pastry cutter and cut the shortening into the dough. To cut with knives, pull them across each other cutting the shortening in half over and over again.