This fool-proof, easy pie crust recipe ensures a perfect, flaky crust every time. I usually make the double-crust pie amount so I can have enough dough left over to cut it into strips, add butter, cinnamon and sugar and bake. Do you remember your mom doing this?
For one single-crust pie or 4-6 tart shells:
1 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water
For one 8, 9, or 10 inch double-crust pie or for two single-crust pies:
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water
Sift flour and salt together, cut in your shortening until it’s the texture of cornmeal. I do this by hand. Add the water and mix by hand until it forms a ball. (You can also do this entire process in your Kitchen Aid mixer – just as easy.) If you are making the double crust amount, slit in half – two balls of dough. Flatten the ball on a lightly floured surface, roll from the center to the edge until about 1/8 inch thick. If your recipe calls for a bake pie crust, use a fork to prick holes in the crust before baking. If your recipe doesn’t call for a bake pie crust, don’t prick the crust – it will leak!
Bake 400 degrees until golden brown or about 10 minutes. HINT: put ice cubes in your water to make it very cold – this makes it easier to mix your dough.