(For double-crust 9-inch pie)
2 cups Domata Recipe Ready Flour
1 teaspoon salt
2/3 cup butter flavored vegetable shortening
¼ cup ice water
Egg wash (1 egg + 1 Tbs. water) or milk for brushing on crust
Blend flour and salt in mixing bowl. Cut in shortening using a pastry blender. Sprinkle in ice water, one tablespoon at a time. Continue mixing until all flour is moistened and dough cleans sides of bowl, 1-2 additional tablespoons of ice water may be added, if necessary, but only enough to pull the dough together.
Divide dough into two, with one ball slightly larger than the other. Roll out dough on lightly floured wax paper to diameter at least 1” larger than pie plate. Place dough on wax paper in refrigerator for 20 minutes before placing in pie plate.
Ease bottom crust into pie plate and trim evenly around plate. Fill unbaked pie crust according to recipe directions. Lift top crust onto filled pie. Trim dough with ¾” overhang. Crimp edges of pie crust together to seal. Cut slits in top of crust. Brush with egg wash and bake pie according to recipe directions