The Christy Kitchen
STANDARD PIE CRUST
2 1/2 cups all-purpose flour
Dash of salt
3 Tbsp. granulated sugar
1 stick of butter or margarine
8 Tbs. Crisco shortening
5 Tbs. cold water
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Ice cold water and cold butter or margarine make the flaxiest crust. This recipe is for a double crust pie. If you are making a single crust pie (i.e. lemon meringue, etc.), just halve the recipe.
Blend the flour, salt, sugar, butter, and shortening with a pastry blender until you have small pea-sized lumps. Add water and form dough with you hands into to two equal sized, smooth balls. Flour table surface and roll quite thin. Carefully fold into pie plate. Fill with desired pie filling. Roll out the upper crust and cover pie. Flute edges and vent the top. Cover outside edges with foil or silicon pie crust saver. Bake at 400 for 45-50 minutes.
For single crust pies, using a fork, pierce the crust all over with tiny holes. Bake at 425 for 10-12 minutes.