This recipe provides instructions for making a favorite pie crust for a 9-inch or 10-inch double crust pie. The crust calls for mixing 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of sugar. It also requires 12 tablespoons of unsalted butter, 8 tablespoons of Crisco shortening, and about 5 tablespoons of ice water. The dry ingredients are mixed and the cold butter and Crisco are cut into the flour until pea-sized pieces form. Just enough ice water is added to bring the dough together. The dough is then wrapped, chilled for 30 minutes, and rolled out before using.

1. FAvortie Pie Crust
( for a 9” or 10” double crust)
• 2 ½ cups AP flour
• 1 teaspoon kosher salt
• 2 tablespoons sugar
• 12 tablespoons unsalted butter
• 8 tablespoons Crisco
• 5 tablespoons (approx) ice water
Mix dry ingredients in a bowl. Work in COLD butter

2. and Crisco until pea sized. Work very quickly before
butter melts. Pour water in slowly and add just
enough until dough holds together. Wrap in plastic
wrap and chill in the refrigerator for 30 minutes.
Remove and roll out with extra flour on the work
surface.