This is my go-to pie crust recipe for everything from apple pie to turkey pot pie. It’s very simple and comes out great every time. This recipe will yield a double crust for a 9″ pie pan.
Now, there are a couple of ground rules when it comes to pie crust.
1. Touch the dough as little as possible. I use a pastry cutter. I highly recommend getting one. They aren’t expensive.
2. Cold ingredients = flaky crust. If we were using butter, that would mean cold butter. Since we’re using shortening, that means ice water. Go ahead and fill a cup with ice water ahead of time so the water is nice and cold when you’re ready to use it.
No Fuss Pie Crust
2 c. All Purpose Flour
1 tsp salt
2/3 c. shortening
6 Tbsp ice water
Sift the flour and salt together into a large mixing bowl.
Cut half of the shortening into the flour (1/3 c.) until it resembles course corn meal. There shouldn’t be any noticeable clumps.