Christina's Pie Crust

from Our Best Bites

I like to point out when recipes are foolproof and I think that since I accidentally poured waaaaaay too much water into the dough all at once and had to dry to dig out what I could, meaning that I have no clue how much water actually got into it and it definitely wasn't sprinkled in but still turned out just fine, this one is practically impossible to mess up!

1 1/4 C all-purpose flour
1/2 tsp. salt
1/3 C + 1 Tbsp. shortening (I prefer butter flavored.)
Ice water (about 1/4 C)

Combine flour and salt in a medium-sized bowl. Add shortening in small cubes. Cut in shortening until you get pieces that are about pea-sized. Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture.

Very, very gently, turn the dough with your fingers so it gets exposed to the water. You're trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).

Wrap in plastic wrap and keep in the fridge until you're ready to use.

When you're ready to roll out your pie crust, lightly flour your work surface and place the dough ball on the surface. Starting in the center, roll the dough out into a circle shape, about 1/8" thick. When you've reached your desired thickness, place the rolling pin in the middle and gently fold the crust over the rolling pin. Lift the dough onto your pie plate and unfold it. Shape and finish edges.

Makes 1 9-inch pie crust.