Aunt Nancy's Flaky Pastry Crust

A tender, flaky pie crust recipe that yields a top and bottom crust for an 8" pie.

• Ready In: 15 mins
• Serves: 1
• Yields: 1 pie

Ingredients

• 2 1⁄4 cups flour
• 1  teaspoon salt
• 3⁄4 cup shortening, plus
• 2  teaspoons shortening (solid vegetable or lard)
• 1⁄3 cup cold water

Directions

1. Cut shortening into flour with a pastry blender or with two butter knives until it resembles a coarse meal.
2. Add cold water gradually and mix until the flour/shortening comes together to form a ball that holds its shape and is not sticky. If necessary, add more water or flour.
3. Divide ball in two, and roll each separately into a circle large enough to fit your pie pan.
4. For a double crust filled pie, place one shell into pie pan. Add pie filling and top with other crust. Bake as directed on pie filling recipe.
5. For 2 single crust pies, place each shell into 2 pie pans, add filling and bake as directed on pie filling recipe.
6. For 2 single crust pre-baked shells, place each shell into a pie pan and bake at 400 degrees for 10 minutes or until golden brown. Cool before filling.