A light and flaky pie crust recipe that is perfect for sweet or savory pies!
1/2 teaspoon table salt
1/3 cup+ 1 tablespoon shortening (I prefer butter flavored but either works; look for it in sticks)
Ice water (probably about 1/4 c.)
Double Crust Pie
2 1/2 cups all-purpose flour
1 teaspoon table salt
2/3 cup+ 2 tablespoons shortening
About 1/2 cup ice water
Cut in shortening (room temperature) until you get pieces that are about pea-sized.
Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You’re not mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).
Wrap in plastic wrap and keep in the fridge until you’re ready to use.
When ready to use, handle as little as possible according to recipe directions. See blog post for tips and tricks for pie-making!