Step 1

If this is your first time making pie crusts please take the time to read through the more detailed instructions in the post above.

Step 2

Prepare the work surface where you plan to roll the pie dough out whether that's a silicone baking mat or wax paper as I used.

Step 3

In a large bowl, whisk together the flour and salt.

Step 4

Cut in the shortening with two forks or with a pastry blender until mixture resembles coarse crumbs.

Step 5

Add the ice water a tablespoon at a time.

Step 6

Only add enough water to bring the dough together and most of the flour is moistened and the dough is still a little crumbly. The dough should not be sticky.

Step 7

Dump the dough out onto wax paper and gather the dough into a roundish mound.

Step 8

Top with another piece of wax paper.

Step 9

Roll out into an 1/8 inch thick circle 2-3 inches bigger around than your pie plate.

Step 10

Remove the top layer of wax paper.

Step 11

Place the pie plate upside down on the pie dough and place one hand on top. Slide the other hand underneath the bottom piece of wax paper and carefully flip it over.

Step 12

Remove the wax paper and gently lift and lay the pie dough into the pie plate. Do not stretch the dough.

Step 13

Once the dough is nicely laid in the pie tin you can do one of two things.

Step 14

For a single pie shell, trim the excess dough from around the edges with either a sharp knife or use kitchen shears.

Step 15

Crimp edges or do them in any decorative way you would like.

Step 16

Here is a guide for 15 Different Pretty Ways to Finish the Pie Edges!

Step 17

Fill with sweet pie fillings and bake according to your recipes instructions or use a fork to gently pierce the bottom to allow steam to escape while baking so you don't get air bubbles for a pre-baked shell.

Step 18

If you wish to place pie weights in the bottom of the crust while it bakes that's fine too.

Step 19

Bake at 425 degrees for 10-15 minutes until golden brown . Cool before filling for cream pies.

Step 20

For a double crust, wait to trim the excess dough until you add the top crust.

Step 21

Fill the bottom crust with filling of your choice.

Step 22

Roll dough out for top crust the same way as before and carefully cover the pie with it

Step 23

Trim the excess dough around the edges and seal the top and bottom crusts together by crimping in a decorative way.

Step 24

Bake your pie according to your recipe instructions.