In a season of making pies, you might be in the mood to make your own pie crust. This is my favorite go-to recipe. It’s easy and comes out right every time. I make extra so that I can cut out little creations for my pie crust. On my last pumpkin pie, I added leaves. It’s all about presentation! -Amanda
Basic Pie Crust (9-inch)
1 1/4 cups all-purpose flour
1/2 t salt
1/3 cup plus 1 T shortening
3 to 4 T ice water
Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle with ice water, 1 tablespoon at a time, evenly of surface. Stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill until ready to use.
Roll pastry to 1/8-inch thickness on a lightly floured surface. Place in pie plate. Trim off excess pastry along edges. Fold edges under, and crimp. Chill.
Continue with creating your pie. If you need a baked pie shell, prick the bottom and sides of pie shell with a fork. Chill pastry until ready to bake. Bake at 450 degrees for 10 to 12 minutes or until golden.