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.