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This complete Pie Crust Recipe makes enough pastry for a double crust pie. Single Crust Pie directions are at the bottom.

Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes

Ingredients

* 2-2/3 cups flour
* 1 teaspoon salt
* 1 cup shortening
* 1/2 cup plus 2 tablespoons cold water

Preparation

In a large bowl with a wire whisk stir together the flour and salt. Put the bowl in the refrigerator. Also place the measured shortening in the refrigerator. Measure out the water into a glass measuring cup. Place it in the refrigerator too. Chill all of these at least an hour.

Remove the flour mixture and shortening from the refrigerator. Cut shortening into flour either using a pastry blender or two knives in a scissor fashion. (Food processors and stand mixers may work as well.) Once the flour/shortening mixture resembles pearls, stir in half of the water with a fork. Continue to add just enough water hold the pastry together to make two balls. One slightly larger than the other. Flatten balls into 1/2-inch thick round disks. Wrap in plastic and place back in the fridge for 30 minutes (or up until 2 days or frozen up to 3 months.)

Flour your work surface and rolling pin. Roll out one ball at a time, leaving the other in the fridge. Rolling from the middle out, make a circle 2-inches wider than the inverted pie plate. Roll the dough onto the rolling pin. Unfurl it over the pie plate. The edge should be even with the pie plate rim. Fill pie. Roll second dough ball as first. Lay over top of filling. The top should have an 3/4-inch overhang. Seal top crust to bottom. Fold under overhanging dough. Flute edges as desired. Cut slits into top to vent steam. Bake according to pie recipe.

Makes enough for one double deep dish 9-inch pie plate.

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