No Bad Foods Basic Pie Crust

For a 9 inch single crust you will need:

1 1/2 cups all purpose flour

1/2 tsp salt

1/2 cup cold vegetable shortening

6 TBSP ice water, more or less - usually more

For a 9 inch double crust you will need:

2 1/2 cups all purpose flour

3/4 tsp salt

3/4 cup cold vegetable shortening

8 TBSP ice water, more or less - usually more

Fun options - if the crust is to be used in a fruit pie or dessert, skip the salt and add 1 TBSP granulated sugar and 1 tsp cinnamon instead to the flour. Substitute the ice water with either apple cider, apple juice, vodka or apple brandy. If the pastry is to be used in a savory meal such as a meat pot pie or a quiche, leave the salt and add 1 tsp EACH black pepper, dried oregano and basil to the flour. You can still use the water to bring it all together or use some of the brine from a jar of roasted red peppers. These options really make a difference and pull the dish all together.

‍

Whisk the flour, salt (if using) and spices together in a medium bowl.

Cut in (add) the shortening with a pastry cutter until the mixture looks like small crumbs.

Add the fluid, 2 TBSP at a time, tossing with a fork. When the the mixture starts to pull away from the side of the bowl, reduce the fluid addition to 1 TBSP at a time until the crust comes together in a rough ball. This should be moist but not wet and sticky. If you can put a finger into the dough without it sticking to you, this is where you want to be.

At this point, you can gather the dough up into a ball, flatten into a chubby disc, cover it tightly in plastic wrap and refrigerate while you prepare the pie filling. Please note that if the filling is hot, you must let it cool down and not place hot filling into a cold crust.

If this is a crust for a 2 crust pie, remove half of the dough from the refrigerator, leaving the rest wrapped up.

On a lightly floured surface, roll out the dough 3 or 4 times, pick it up, turn it over and roll out again. Repeat until the desired round size is reached. Place gently into the pie plate, add the filling.

Roll out the other half of the dough as directed above and place on top of the filling, making sure the top crust covers the filling completely.

Using a fork or your fingers, seal the edges. Cut slits in the top to allow for steam to escape and bake as directed.

Note: some recipes call for either milk or heavy cream to be brushed on the top pie crust to give it a shine. Follow those instructions and bake as directed.

I usually place my pies on a cookie sheet lined in foil to prevent any spillage in the oven. Easy clean up!

‍