Nice, flaky, pie crust is one of Justin's favorite things. He even eats the unbaked scraps.
This recipe is kind of funny. It makes up a nice mix that I just add water to. All the other crust recipes I've seen you make it all right when you need it.
I'll make up a batch and keep it in the fridge so it's easier to whip up a pie than starting completely from scratch. I use this crust for everything sweet and savory from apple pie to quiche. (I will post my quiche recipe someday soon. Promise!)
6 c. flour
1 T salt
2 c. shortening
1. Mix flour, salt, and shortening in a large mixing bowl using a pastry cutter until an evenly sandy texture is achieved.
2. Store mix in refrigerator in a sealed plastic bag or container up to three months.
3. To make one crust to fit a 9" pie dish, put 1 1/2 c. mix in a bowl and add 4 or 5 Tablespoons cold water.
4. Blend well and and form into a ball. Dough should be sort of dry. If it's sticky add more of the dry mix.
5. Roll out on a floured surface using a floured rolling pin. Turn and roll until desired size and thickness are reached. I generally roll it to about half size, flip in over, dust surface and dough with flour, then roll to size.
6. Carefully transfer to pie plate. Trim off excess and flute the edges either with your thumbs or a fancy tool. Poke bottom all over with a fork or docking tool. Be careful not to make large holes or your filling will seep through and ruin the crust.
7. Fill and bake according to filling recipe or blind bake.
8. To blind bake, lay a piece of foil in bottom and fill with dry beans or pie weights.
8. Bake about 8-10 minutes at 375 degrees F.
Note: This crust shrinks when it is cooked, so leave plenty of overhang. Also, using a combination of regular and butter-flavor shortening is pretty tasty.