This easy pie crust recipe makes one double or two single pie crusts. Bake according to type of filling and size of pie plate.
2 cups All-purpose Flour
3/4 cup Vegetable Shortening
4-6 tbsp Water
Pinch of Salt
You Will Also Need:
Step 1: Sift
Sift together 2 cups flour and a pinch of salt in a large mixing bowl.
Step 2: Shortening
Cut 3/4 cup vegetable shortening, cube and add to sifted flour.
Step 3: Make Pastry
Mix in the shortening using the pastry cutter, then add cold water 2 tbsp at a time until moist enough to roll into a ball.
Step 4: Roll Out
Split your ball of pastry dough into two smaller balls.
Sprinkle a cutting board or your counter with flour and using a rolling pin, flatten one of the smaller balls of dough until it is large enough to cover your pie plate.
Step 5: Top or Not
Roll out the second ball of dough and set aside to cover your filled pie (apple or peach), cut into strips for a lattice-top pie (cherry or blueberry) or cover a second pie plate to make two uncovered pies (pumpkin or lemon).
Step 7: Add the Lattice
Put the top on your pie using a few drops of water when needed to secure to the crust. Trim. Bake.
Step 8: Serve
Once your pie has cooled serve and enjoy.
Depending on the size of your pie and choice of filling, use any leftover dough to make mini tarts or empanadas.