Flaky, Double-Crust Recipe for a Sweet or Savory 10-Inch Pie

Gather the ingredients. In a large bowl, combine flour and salt. Using a pastry blender, cut in the shortening just until marble-size clusters of dough form. Sprinkle water over dough and, using a pastry blender initially, mix lightly. Then, using your fingertips only, bring the dough together to form a ball. Divide dough in half, shape into disks, and wrap each in plastic. Let them rest at room temperature for at least 10 minutes before rolling. Flour rolling pin lightly and roll each piece of dough on a lightly floured silicone mat or another surface. Roll to at least a 12-inch diameter for a 10-inch pie pan. Fit the bottom crust into your pie pan and fill. Place the second rolled crust on top of the filling. Turn the overhanging pie dough under, pressing the bottom and top together, and flute the edge by pinching the dough between your thumb and forefinger at evenly spaced intervals. Bake your pie according to the recipe's directions. Enjoy!