Two Crust Pie, 9 Inches

The best pie crust recipe I've found. Remember to use ice-cold water, and not to fiddle around with the dough too much and your crust will turn out flakey and wonderful.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 2  cups all-purpose flour
• 1  teaspoon salt
• 2⁄3 cup shortening, plus
• 2  tablespoons shortening
• 5  tablespoons water, ice cold

Directions

1. Mix flour and salt. Cut in the shortening until particles are the size of peas.
2. Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and the pastry almost cleans the side of the bowl. Additional water can be used if necessary.
3. Divide pastry into 2 equal parts. Gather each portion into a ball.
4. Working with one ball at a time: flatten into a disk on a lightly floured surface. I place my pastry between sheets of plastic wrap or wax paper - which makes it easier to lift onto the pie pan.
5. Roll the pastry into a circle that is 2 inches larger around than the inverted pie pan. Carefully ease the pastry into the pan and press it firmly against the bottom and sides.
6. Pour in the pie filling and then cover with the remaining pastry. Remember to cut slits in the top to allow steam to escape. Bake according to pie recipe directions.