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1
Mix the flour and shortening first.
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2
then sprinkle in the water, just enough to make a good dough consistency.
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3
Note that flour varies considerably in moisture content, so add the water slowly, mixing, and only add just enough to make a dough that will hold together and make pea sized granules.
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4
I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work).
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5
Roll it out to an even thickness, and just an inch or two wider than your pie pan.
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6
My crusts are about 1/8 inch thick.
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7
If the dough has warmed up to room temperature, pop it in the fridge for half an hour - the cold helps with making it flakey!
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8
Step 4 - Put in the pie pan and shape!
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9
Place the dough into the pie pan.
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10
Don't worry if it breaks.
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11
You can easily fix that.
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12
Press the dough into the pan, seal any broken areas, and shape the top edge in any pattern you like; just for appearance's sake.
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13
It's now read for you to add the pie ingredients and pop in the oven!
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14
Keep the pie crust in the refrigerator until you are ready to fill it and pop it into the oven!
