Best Ever Pie Crust

Recipe View 2 mins In a large bowl, whisk together the flour and salt until thoroughly combined. (2 minutes)

Recipe View 5 mins Incorporate the chilled shortening using a pastry blender or your fingertips. Work the mixture until it resembles coarse crumbs, about the size of peas. (5 minutes)

Recipe View 3 mins Gradually add 1/4 cup of ice-cold water. Use a fork to gently stir the flour from the bottom of the bowl, just until it begins to incorporate. (3 minutes)

Recipe View 3 mins Press down on any larger chunks of shortening and continue working the dough around the bowl. Add additional ice-cold water, one tablespoon at a time, mixing until the dough is moist enough to hold together when molded. Be cautious not to over-hydrate; you may not need the full amount. (3 minutes)

Recipe View 2 mins Gently gather the dough into a cohesive ball. Divide the ball in half, and flatten each portion into a 1-inch-thick disc. (2 minutes)

Recipe View 30 mins Wrap each disc tightly in plastic wrap and chill in the refrigerator for a minimum of 30 minutes. For optimal results, chill for 4 hours, or up to 2 days. This allows the gluten to relax and the fat to firm up, resulting in a flakier crust. (30 minutes)

Recipe View 5 mins When ready to use, roll the dough on a lightly floured surface, being mindful not to overwork it, as this can develop the gluten and lead to a tougher crust. (5 minutes)

Recipe View 5 mins Carefully fit the dough into your pie plate. If any crumbling or tearing occurs, simply pinch and press the dough back into shape. (5 minutes)

Recipe View Use the prepared pie crust as directed in your chosen pie recipe.