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Step 1
In a large bowl, mix together the flour and salt.
Step 2
Mix in half of the fat (shortening first if you’re using a combination) with a fork or pastry cutter.
Step 3
Cut or pinch the remaining fat into small pieces, then toss in the flour mixture to coat. Leave pea-sized pieces for a flaky crust.
Step 4
Add your liquid, one tablespoon at a time, and toss with a fork to moisten the dough. You have enough liquid when you can squeeze some together with your hands and have it stick together.
Step 5
Turn dough out onto a clean surface that has been lightly floured. Divide the dough in half.
Step 6
Pat dough into flat disks, about an inch thick, then wrap in plastic wrap and refrigerate for 30 minutes.
Step 7
Roll out the dough on a floured surface until it’s a circle a few inches bigger than your pie tin. For a standard 9″ pie, roll out a circle that is 12-inches across. Roll from the center out, using as few movements as possible to not overwork the dough.
Step 8
Transfer the dough to your pie tin, trimming off any excess dough.
Step 9
Follow your pie recipe and bake to complete!