Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
Up to 1/2 cup ice-cold water
Instructions
- In a medium bowl, combine flour and salt. Add shortening and mix with a fork or pastry blender until crumbly.
- Gradually sprinkle in ice-cold water, 1 tablespoon at a time, stirring gently with a fork until the dough begins to hold together. You may not need all the water.
- Gently roll the dough on a floured surface into a circle about 1 inch larger than your pie plate.
- Fold dough in half, transfer to pie plate, and unfold. Press into the plate gently. For a single crust, trim to 1/2 inch beyond the rim, fold under, and crimp edges.
Notes
- Double the ingredients for a two-crust pie.
- Butter-flavored shortening or half butter and half shortening can be used for a richer flavor.
- Wrap dough and refrigerate up to 2 days or freeze for up to 3 months.
- If baking the crust before filling, poke holes in the bottom with a fork and bake at 450°F for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No Bake (Crust Preparation)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of crust
- Calories: 201
- Sugar: 0g
- Sodium: 97mg
- Fat: 13g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18g
- Fiber: undefined
- Protein: 2g
- Cholesterol: undefined
