Standard Pie Crust Recipe

I’ve received lots and lots and lots of requests for a pie crust that’s simpler than the one that’s currently on the site. This is an excellent standard pie crust that comes together quickly. Of course it still needs lots of resting, both after it’s made and whenever it’s shaped, to ensure it doesn’t shrink up during baking. This recipe makes enough for a double crust pie. If you’re making an open-topped pie, that’s fine. Just freeze the remainder for next time! Talk about pie the easy way.

13 ounces (2 1/2 cups) all-purpose flour
3/4 teaspoon kosher salt
3 ounces (6 tablespoons) cold butter
5.5 ounces (11 tablespoons) cold vegetable shortening or lard
4-5 tablespoons ice water