Pie Crust

Now is the time to make pie.

With all the wonderful summer fruit available, I thought I should post my favorite pie crust recipe.

Pie crust can actually be kind of controversial — There are the butter pie crust people, the shortening pie crust people, the lard pie crust people and the combination fat pie crust people.

I'm a shortening pie crust person.

I find that shortening crusts are the flakiest, easiest to assemble and you don't have to chill the dough before rolling.
 
Basic Pie Crust
3 cups flour
1 cup Crisco
1/2 teaspoon salt
1/4 cup sugar
1 cup ice water

In a large bowl, combine flour, salt and sugar. Add Crisco and using your fingers, break it into the flour mixture until it resembles coarse crumbs with some large pieces remaining.
Add the water, just a few tablespoons at a time until the dough is moist enough to pull together into a ball. Divide dough in half and roll out on a floured surface for the bottom and top crusts.