Basic Pie Crust for 2 crust pie
2 cups flour
1 tsp. salt
2/3 cup shortening
4 tablespoon ice cold water, water may vary depending on how dry the flour is and the time of the year
Place the dry ingredients in a large bowl and whisk. Add the shortening and cut into the flour mixture until pea size crumbs form. Place the bowl in the refrigerator until well chilled. Remove from the refrigerator and add the ice cold water 1 tablespoon at a time. Using a spatula gently stir the water into the flour shortening mixture. Continue to add the water until the dough just begin to form a ball. Do not over work dough and keep cold. Remove dough and divide in one piece 1/3 of the dough on the remainder another piece, place in ziplock bags and gently form into disks and flatten. Refrigerate for at least 2 hours. After 2 hours remove the larger piece for the bottom crust ; using as little extra flour as possible roll out to fit pie plate . Place into pie plate without stretching the dough. Place in the refrigerator again for 30 minutes. Meanwhile prepare filling.
Bake as directed for pie recipe being used.
-A quality crust will show bits of shortening in the dough even when rolled out.
-Keeping the dough cold also promotes a fluffy crust; when the crust bakes in the oven the fat creates steam which produces the flaky crust.
-Be careful not to add too little or too much water. The dough will feel like play-dough.