SINGLE CRUST PIE
1 1/2 cups flour
1/2 tsp salt
1/2 cup Crisco shortening, chilled in freezer
4 - 8 tablespoons of ice cold water or milk
DOUBLE CRUST PIE
2 cups flour
1/2 tsp salt
2/3 cup Crisco shortening, chilled in freezer
5 - 10 tablespoons ice cold milk or water
Combine flour and salt in large bowl. Cut in shortening (I use party cutter and my fingers) until mixture resembles coarse crumbs.
Sprinkle 1 tablespoon water/milk over mixture. Toss with fork. Repeat adding ONLY as much liquid as needed to form dough into a ball. The dough should hold together when picked up and pressed (it should not crumble).
For one-crust pie, flatten ball of dough into a disk. For two-crust pie, divide dough in half and press into two disks. Wrap in plastic wrap and refrigerate 30 minutes to overnight.
Remove one disk at a time from the frig. Place on a large piece of parchment paper, waxed paper, or plastic wrap. Dust surface (and rolling pin) with flour. Place another sheet of paper/wrap over disk (optional). Roll dough gently from the inside out toward the edges, forming a thin circle of dough (TIP: turn dough 45 degrees between each roll to keep it round).
Peel top layer of paper/wrap off. Flip pie dough into 9 inch pie plate, and peel off remaining layer of paper/wrap.
Smooth the dough into the pie plate (remove air bubbles) Trim edge of pastry to 1/2 inch. Use small pieces of trimmings to repair any holes, cracks or tears in pie shell. Roll edges and crimp with a fork to secure.
For baked crust, prick the entire shell, bottom and side with a fork to prevent bubbles. Bake at 425 for 10 - 12 minutes. I use a pie shield to protect the edges from becoming too dark.