Selma's Pie Crust

My grandmother's pie crust. One of the family treasures. Light and flaky.
Scale: 1
Yields: 2 9-inch pie crusts

Ingredients

  • 2.5 c flour
  • 1/2 tsp salt
  • 3/4 c shortening
  • 6 tbsp cold water

Instructions

  1. Combine the flour and the salt. Using a fork or a hand-held pastry blender, gently work the dry ingredients into the Crisco. When the mixture resembles cornmeal, make a well in the center and add 6 tablespoons of the water. Continue to blend, adding the additional tablespoon of water if necessary, until the dough comes together to form a ball. Divide into 2 balls, pat each into a thick, flat round, cover with wax paper and refrigerate for 20 min before rolling out.