Mix flour and salt. Cut in shortening, one half at a time, using a pastry cutter or a fork or clean hands. Add cold water, 1 tablespoon at a time. Form into a ball.
Roll out half of the dough for the base of the pie. And the other half for the top.
Spread pie dough into pie pan, gently pressing dough into the base of the greased pie pan and around the edges. Use thumbs to crimp the edges of the pie crust.
Put in your pie filling. Cover with top crust and poke holes into for air to escape. Or cut top crust into strips and weave them on top of your filling.
Cover edges of pie crust with foil.
This crust also works fantastically for mini or hand held pies. Just adjust the baking time accordingly!
Bake at 425°F (220°C) for 30 to 35 minutes.
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