Best Ever Pie Crust

Ingredients 2 cups all-purpose flour 1 teaspoon salt 1 cup shortening, cut into small pieces and frozen for 30 minutes ½ cup ice-cold water, or as needed

Directions In a large basin, whisk together flour and salt. Using a pastry blender, cut in the cold shortening until the mixture resembles coarse, pea-sized crumbs.  

Stir add 1/4 cup of ice-cold water, making sure to mix in the flour by using a fork to scrape it up from the bottom. Proceed to work the dough all over the basin, pressing down on any remaining pieces.  

The dough should be sufficiently moist to hold together when shaped; you won't need more than 4 tablespoons of ice-cold water—in fact, you could need less—so keep adding it in 1-tsp increments. Don't add too much liquid!  

Form the dough into a ball by gently combining it. Split in half, then press each half into a disc that is one inch thick. Place a plastic wrap over each disc and refrigerate for a minimum of half an hour. Chill for 4 hours or up to 2 days for optimal benefits.  

Roll out the dough on a slightly floured surface when it's time to use it, taking care not to overwork it.  

Line a pie pan with the dough. As you work with it, if it crumbles or tears, simply pinch and press it back into shape. Use according to pie recipe directions.  

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