Easy No Fail Pie Crust

• Baking & Spices

  • 2 1/4 cups Flour
  • 3/4 cup Shortening

• Liquids

  • 1/2 cup Water

Found on thegraciouswife.com

Description

Ingredients

• ¾ cup shortening
• 2¼ cups flour
• ½ cup cold water

Directions

• In a large mixing bowl, cut shortening and flour together. A pastry blender is preferred, but as a newlywed without a well stocked kitchen, I have used a fork with success.
• Then add water and stir with a fork until it forms a ball. If theres still flour at the end, add water, a teaspoon at a time. You want the dough to be stiff, not sticky, so be careful not to add too much water.
• Divide in half. If youre only using half, you can freeze the other half now. Let the dough chill in the refrigerator for at least 30 minutes before rolling out.
• If you need a baked pie shell, bake in a 350° oven for 10-20 minutes, or until the crust is cooked through and no longer translucent.