Mom's Pie Crust

Step 1: Double the recipe if you need a top crust too. Triple the recipe for a 9 x 12 cobbler.

Step 2: Whisk flour and salt, cut in shortening with a pastry cutter or fork until mixture resembles peas.

Step 3: Add ice water and stir with a fork, then form into a lump with your hands. Don't overwork the dough once you've added the water.

Step 4: Press into a disk, wrap with Saran wrap and put in fridge to rest for 5 minutes.

Step 5: If you need a pre-baked pie shell, preheat oven to 350 degrees.

Step 6: Roll out dough on a floured board with a floured rolling pin. To roll, sprinkle flour on top of the dough and roll gently rotating the crust a little each time. Then sprinkle a little more flour on top and flip dough, and continue rolling gently, concentrating on the middle of the dough. The circle doesn't have to be perfect.

Step 7: Fold dough in half and place in 9" pie plate. It should overhang by 1/2 inch.

Step 8: Fold overhang under and pinch dough between fingers to form a scalloped edge.

Step 9: If pre-baking, pierce bottom with a fork several times and bake for 12-15 minutes or until done.

Step 10: As long as you've already made a mess, might as well make a few extra pie crusts and keep them in the freezer. You can go directly from the freezer to the oven with a pyrex pie plate, as long as it isn't wet.