This pie crust isn’t as perfect as oh, say, the Perfect Pie Crust on the site, but then sometimes being perfect takes a little too much time and energy. This recipe is time-tested, and when done well rivals even a “perfect” crust for that elusive combination of tenderness and flakiness that pie lovers live for.
Start by assembling your ingredients and spooning your shortening (or lard) onto a plate. Refrigerate it for a good half an hour or freeze it 10-15 minutes to firm it some.
Cut it into pieces that are reasonable small…no need to go too nuts, then put them back in the fridge while you prepare the rest of your ingredients.
Cut the butter into small cubes and return them to the fridge or freezer.
Combine your salt and flour.
Whisk it together.
Now add the butter pieces.
Quickly rub it in with your fingers or cut it in with a pastry blender. Then add the shortening/lard.
Work that in until the mixture look about like this.
It’ll be fairly moist already. It won’t take much water to bring it together.
Add a few tablespoons and bring the dough together a bit with a spatula.
Then dive in with your hands and work it gently until you have something like this:
Divide the dough into two equal portions, pat them into disks and refrigerate them until you’re ready to use them.
This crust freezes perfectly for up to about two months, so if you’re make an open-topped pie, just save the other for another purpose. Multiply this recipe two or three times for a large batch that will see you through weeks of pie making!