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1
Fill up a small dish with ice and water.
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2
Put it in the fridge and let it get really cold.
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3
Blend flour and salt in a medium sized mixing bowl.
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4
Cut the shortening into the flour mixture using two chilled butter knives.
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5
I stick two clean butter knives in the freezer while I'm measuring out the flour.
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6
Then I just slice at the chunk of shortening crosswise until the lumps are the size of peas.
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7
Holding a fork in your dominate hand, add the ice water one tablespoon at a time, fluffing the dough with your fork to evenly moisten the dough.
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8
The amount of water you need varies depending on the humidity.
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9
I usually stop adding water once the dough starts to clump up around the fork.
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10
You want the dough to stick together relatively easily, but you don't want it to be so wet that it's hard to work with.
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11
Stick your hands in the bowl and give your dough just three or four hard squeezes to get it to stick all together, then divide the dough into two chunks.
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12
Wrap the chunks in plastic wrap and refrigerate for at least half an hour.
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13
To roll out your pie crusts, wipe down your counter with a damp sponge, then slap a piece of wax paper down on the still damp counter top.
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14
This will make the wax paper stick in place.
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15
Flour the top of the wax paper and your rolling pin.
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16
Flatten out one of the dough balls onto the wax paper and sprinkle it with more flour.
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17
Roll out to about 1/4 inch thick.
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18
Then just lift up the wax paper and flip your pie crust into your pie dish.
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19
Paint the inside of your pie crust with an egg white to waterproof it before pouring in your filling.
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20
Roll out your second crust and put it on top of your pie.
