Use this pie crust for any of your favorite pies! It is flaky, tender, and has the perfect amount of salt. This recipes yields one double crust for a 9-inch pie or two single 9-inch crusts.
Combine flour and salt in large bowl. Cut in shortening with a pastry blender until flour mixture forms coarse, pea-size chunks. Stir in just enough water with fork or spatula until dough holds together and forms a ball. Divide dough in two, and flatten balls into ½-inch thick round disks. Refrigerate for at least 1 hour, if time allows.
Roll out disks into ~12 inch circles, about ⅛” thick. Carefully transfer dough into 9” pie plate, and trim sides, leaving ¾” overhang. Roll out remaining dough for top crust or second crust.
Follow your favorite recipe as instructed for filling and baking!
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