Homemade Pie Crust

1 c shortening (butter or lard)

2 2/3 flour

1 tsp salt

• add shortening, flour and salt in a medium bowl
• using a pastry blender, mix until pebbly
• cover  and place in the refrigerator for 2 hours or until very chilled
• also ok to freeze at this point for use later

7-8 T of ice cold water (make a cup of ice & water-allow it chill well)

To move forward with the thawed, cold pebbly dough, make 3 little wells in the dough.  

Place 1 T of iced water into each well.  Using a fork, mix.  After the water is worked in, make 3 more wells and repeat with 3 T of iced water.

Add another T of iced water, mix. Then if needed, sprinkle water with fingers and mix.

When the dough comes "together", split the dough ball into two balls

Flour generously a mat for rolling out the dough or countertop.

With floured hands, work the one dough ball into a flat round disc-about 6" in diameter.

Place disc of dough on the floured surface.

Flour generously the top of the dough.

Roll from the center evenly on all sides, then flip dough onto a re-floured surface, add more flour on top.

Continue repeating the roll out and flip as well as re-flouring the surface and the top of the dough.

If the dough begins to separate, wet a finger with water and paste the dough back together.

Once the dough gets larger the bottom of the pie dish you will be using, fold the dough in half and place in the pie dish. (to measure gently place the pie dish in the center of the rolled out dough.  The dough should exceed the edges of the pie dish)

Trim the edges of the dough to your desired look.

Repeat all of the above with dough ball #2 or freeze.

Proceed with your pie recipe!

inspired by Aunt Judy M