2 shell flaky pie crust

1. 1

   Mix salt and flour in a mixing bowl and cut in shortening with a pastry knife until it resembles coarse crumbs.

2. 2

   Mix in water one tablespoon at a time, mixing well after each addition.

3. 3

   Add only enough water until dough holds together.

4. 4

   Form dough into a ball and refridgerate 1 hour.

5. 5

   Divide dough in half.

6. 6

   Roll out on lightly floured surface to about 1/8 inch thickness.

7. 7

   Transfer to your pie plate and add filling.

8. 8

   You can either Roll out the second dough ball for the top crust, or see my streusel topping recipe for a sweet, crunchy topping.

9. 9

   Reserve other dough for your next pie

* Per serving · 4 servings · Values may vary.

No additional tips available.