For a long time, I struggled with pie crust. Now it seems kind of a doddle — yes, it takes time, but there’s not that much actual work involved. I’d like to think that it isn’t due to Crisco, but since I started using it, I’ve had really consistent results.

Ingredients (for a single crust):

• 1-1/3 C. flour
• 1/2 tsp. salt
• 1/2 C. Crisco, cold (this is important — put it into the fridge for at least an hour)
• 3 – 6 (or more) Tbsp. ice water

Method:

Stir together flour and salt. Add the chilled Crisco, then, using a pastry blender, cut in the shortening until it looks like this (you want some pea-sized bits, which will make the crust flakier):

Starting with 3 Tbsp. ice water, add the water, then add by 2 Tbsp. and stir to combine. You want a fairly pliable, not too dense dough.

THIS IS THE MOST IMPORTANT STEP!: Pat the dough into a short disk or tall pancake, about 3-4″ in diameter, wrap it, then refrigerate it AT LEAST for an hour, or up to overnight.

Unwrap the disk. On a floured surface, with a floured rolling pin roll it out to the size of your pan + 2 inches:

Butter the pan:

Dust the top of the rolled-out dough with flour, then carefully roll it around the rolling pin, and unroll it on the pan:

Use your favorite method to blind-bake it.

This recipe will give you some left-overs. Get creative!

-R