Easy Pie Crust

No more buying pre-made pie shells. I make this crust for every pie I make because it's so easy. It's also really flaky and almost melts in your mouth. It makes enough for a top and bottom so cut the recipe in half if you just need a bottom crust.

Recipe:
2 1/4 c flour
1 c shortening
1 tsp salt
up to 5 Tbsp water



Mix flour and salt.
Add 1 c. shortening and cut in using a pastry blender or a fork until it looks crumbly.


Add water (could take up to 5 Tbsp, I used about 3) until you can mush it into a ball. Pull the dough apart to form two balls (top and bottom).


Refrigerate for about 15 minutes. Take out and roll with a floured rolling pin. I like to roll the dough around the pin to transfer it to the pie plate.
Pour in whatever filling you desire, put the top crust over it any way you choose (just make sure there are holes for steam to escape by scoring a few times or have a lattice top), flute edges with thumb and finger. Bake for about 45 minutes in a 400 degree oven.
Tip: Put foil around the edges of your crust about halfway through baking so it doesn't burn.