Gail's Classic All-Shortening Pie Crust

A classic and simple recipe for an extra-flaky all-shortening pie crust.

Author

Gail

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Recipe

Measurements	Ingredients
Two Cups	Flour
One Cup	Shortening, chilled
$\frac{1}{2}$ Teaspoon	Salt
$\frac{1}{4}$ Cup (or more)	Ice Water

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Instructions

1. In a bowl, combine the flour and salt.
2. Cut the chilled shortening into the flour with a pastry blender or fork until the mixture is crumbly.
3. Sprinkle the ice water in lightly, one tablespoon at a time, mixing with a fork until you can press the dough together into a ball.
4. Gather the dough, wrap it in wax paper, and chill for at least 30 minutes before rolling out on a floured surface.

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Note

This recipe makes enough for a double-crust pie. For a single-crust pie, use half of the recipe.

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