...beloved recipes of the Gugel family
classic family favorites...
Mix together flour and salt. Cut in shortening with a pastry blender or two knives. Shortening particles should be the size of small peas. Sprinkle in water, 1 tablespoon at a time. Mix lightly with a fork until particles stick together. Gather dough together so that it cleans the bowl. Press into a ball, wrap in waxed paper and chill.
Divide dough in half. Form one half into a ball. Rub rolling pin in flour. Roll the dough out on a board rubbed with flour to prevent sticking. Roll from center of ball to edges; raise rolling pin each time. Keep dough round. When dough is 1 inch larger than pie pan, fold in half. Lay it on pan; fit loosely to cover bottom and sides; trim. Roll remaining dough for top crust a little thinner. Dough should be large enough to extend 1 inch over edge of pan.
Put filling into bottom crust; cover with top crust. Trim 1 inch larger than pan; fold top crust under bottom crust. Press edges together with thumb and finger or a fork. Bake in oven at temperature recommended for pie filling.