Basic Pie Crust

Directions

• Combine flour and salt. I am guilty of reducing the quantity of salt to just a little.
• Cut in shortening until it becomes crumbly.
  You can use a pastry blender, pulse with a food processor, or a simple fork.
  You don’t want to use your hands because you want the shortening to be chilled. It makes for a flakier crust.
• Add ice cold water 1 Tbs at a time and mix lightly.
  Don’t over work this. Again, mixing lightly will give a flakier crust.
  If you use the food processor, transfer the crumbly mix into a different bowl before adding water.
• Use only enough water until the mixture forms into a ball.
  
• Turn out onto a floured surface, sprinkle a little flour on top, and roll out in a circular pattern to form the crust.
  I like to put down either a sheet of plastic wrap or a silicone mat onto the surface and roll out the dough. It keeps it from sticking to the table or counter, and reduces the amount of flour needed. Which, as you guessed, makes for a flakier crust.
  If using plastic wrap, measure out enough to fold over the dough. Flour the surface of the plastic wrap, put down your ball of dough, and flour the top lightly. Fold the plastic over the dough ball and roll it out.
  If using a silicone mat, use the same method as the plastic wrap. Put down the silicone mat, lightly flour it, put the dough ball on it, lightly flour the top of the dough, and add a second silicone mat to sandwich the dough and roll it out.
• Turn out the round crust into a pie plate.
• Variations and Options
• For a cream pie, after putting the dough into a pie plate, you can either prick the bottom with a fork to keep it from bubbling in the oven, or fill the bottom with weights, such as dried beans or uncooked rice. Bake at 450ºF until the edge is light golden brown. About 15-20 minutes. Cool completely before adding the filling.
• Instead of using water, you can use apple juice (if making an apple pie). Or you can use sprite or 7up for a sweeter crust. I’ve done both, and they work well.
• When making a pie with a top (a double crust pie), crimp the edges of the top crust to the bottom crust to seal it after adding your filling. Cut off the excess around the pie plate. Then you can decorate however you want.