Babel's Classic Pie Crust

A classic, reliable recipe for a flaky, all-shortening pie crust.

Author

Babel

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Recipe

Measurements	Ingredients
2 Cups	Flour
$\frac{2}{3}$ Cup	Crisco (Shortening)
6 Tablespoons	Ice Water
$\frac{1}{2}$ Teaspoon	Salt
2 Tablespoons (Optional)	Tapioca

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Instructions (Clarified Method)

1. In a large bowl, combine the flour and salt.
2. Cut the Crisco into the flour mixture using a pastry blender or your fingers until it resembles coarse crumbs.
3. Sprinkle the ice water over the mixture, one tablespoon at a time, mixing with a fork until the dough just comes together.
4. Divide the dough in half, form into two disks, wrap in plastic, and chill for at least 30 minutes.
5. Roll out the dough to fit your pie pan and proceed with your pie recipe.

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Note

The recipe includes a great tip: Sprinkle 2 tablespoons of tapioca over the bottom of the crust before adding a fruit filling. This helps absorb excess juice and prevents a soggy bottom.

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