Recipe makes the base for one 9 inch pie.
Fill a cup with ice and water to ensure that the water you will be using is cold enough.
In a food processor combine or cut together with a pastry cutter:
- 1 cup Flour
- 1⁄4 tsp Salt
- 1⁄3 cup Vegetable Shortening (You can use butter, margarine, or some combination thereof, but I find that vegetable shortening works best for me. It also makes a nice vegan pie crust)
Combine the above ingredients together until the dough starts to forms rice sized balls.
Gradually add between 2 and 8 tbsp of cold water to the dough until it comes together.
Handle the dough as little as possible. You want to keep the dough cool so that it will be easier to work with.
Roll out dough and transfer into pie dish.
Baking Pies: Preheat oven to 425 degrees. Place pie in oven at 425 degrees for 10-15 minutes to brown the top. Reduce the heat to 350 degrees, and continue baking for another 35-50 minutes. To pre-bake pie crusts: Line the pie crust with a sheet of parchment paper, fill the pie bottom with dry beans so that it holds its form while baking, and bake at 350 degrees for 30-35 minutes.