Individual Apple and Pumpkin pies

                                     Loved making these small pies as gifts for my neighbors. 
Pie Crust:

Enough for a 2 crust pie.  I made 2 balls of the pastry and rolled them out one at a time, cutting them to fit the small pie plates.

2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
5-7 tablespoons ice water

Sift together flour and salt.  Cut in the shortening with a pastry blender or blending fork until pieces are the size of small peas. 
 To make the pastry extra tender and flaky, divide the shortening in half.  Cut in the first half until the mixture looks like corn meal.  Then cut in the remaining half till it looks like small peas.
  Sprinkle 1 tablespoon of ice water over part of the flour-shortening mixture.  Gently toss with a fork; push to one side of the bowl.  Repeat till all is moistened.  Gather up with fingers; form into a ball.  Divide the dough into two balls for the upper and lower crusts.
  On a lightly floured surface, flatten one ball slightly and roll 1/8 inch thick.  If edges split, pinch together.  Always roll spoke-fashion, going from the center to the edge of the dough.  Use light strokes.
   Cut into circles to fit your pastry pans.  Fill.  Repeat the process of rolling and cutting to cut out the top crust.
  Bake in a 450 degree oven for 10 minutes and then lower the temperature to 350 degrees to continue baking until golden brown and bubbly.  Time will vary with the filling used.