This recipe is the best for any type of pie. Be it apple, chocolate cream or chicken pot pie. My Mother makes the best pies and I learned it from her.
This recipe makes a top and bottom crust for a standard 9 inch pie.
But it is easily halved if you need one pie shell or easily doubled if you're pulling out the big guns and making a 9x13 pie.
(For tips and tricks to pie crust, visit our Pie Post here.)
You will need the following:
2 cups flour
1 teaspoon salt
3/4 cup shortening, diced
1/4 cup boiling water
1 Tablespoon milk
Blend the first 3 ingredients together with a pastry blender until the mixture looks the size of peas.
Next, add 1/4 cup boiling water and mix together with flat plastic spoon or your hand. (Personally, I like to use my hand. I think it's easier.)
Next, add 1 Table spoon of milk and continue mixing with your hands.
After it's all mixed together divide it into two balls. This makes a top and a bottom for a round 9'' pie plate.
Using a rolling pin, roll the crust out between two sheets of wax paper. You will want it about a 1/4 inch thick. To keep the wax paper from moving all over the counter, wipe the counter down first with a wet dishtowel.
*For pre-baked pie shells:
This recipe makes 2 pie shells but can easily be halved to make only one if you prefer.
After rolling out dough, place in pie plate and poke all over with a fork.
Bake on 375F for 15-20 minutes until golden brown.
(For fruit pies, I typically bake on 400F for 15 minutes then lower temperature to 375F for an additional 45 minutes until bubbling.)
**If you find your crust "crumbling" while you are trying to roll it out, don't panic. This is a common complaint. It is very easy to add too much or not enough water. If it seems dry, wet your hands under the faucet then try kneading the dough a bit. Practice makes perfect! In other words...the more pies you make, the easier it becomes. WIN WIN!