Name: Pie Crust
Cook time: 12 min
Yield: 1 single-crust pie shell (double-crust amounts in notes)
Cuisine: American
Ingredients: 1½ cup flour; ½ tsp salt; ½ cup shortening; 4½ tbsp ice water

Method

By hand

Mix flour and salt.
Cut in shortening.
Sprinkle water over the mixture and toss with a fork until the pastry comes together.

In the food processor (alternative)

Put the flour and salt into the food processor.
Add shortening and pulse to form small pea-shaped balls.
Sprinkle in water and pulse until the pastry comes together.

Finish

Form pastry into balls and let rest, covered, for 1/2 hour in the refrigerator.
30 min
Roll out on a floured surface.
Bake at 450°F (230°C) for 10–12 minutes, or fill the raw pastry with filling and bake according to your pie recipe directions.
12 min

From the family

Double-crust version (printed on the same page): 2 cups flour (240 g), 1 tsp salt (6 g), 2/3 cup shortening (123 g), 5–7 tbsp ice water. Same method.