Basic Pie Crust

If you want a nice crust for your pie, you have a few options. You can

a) buy one at the store,
b) use this recipe, or
c) place a package of graham crackers in a gallon plastic bag with 2 T melted butter and mash into crumbs. If it's still dry, add more melted butter. Line pie pan with it. It's good!

This is a pretty standard pie crust recipe, made easier by my new mixer*. For mixer-less cooks, use regular beaters on low, or stir vigorously and burn a few of the calories you'll be eating after you've made the pie.

2 1/4 cups flour
3/4 t salt
1/2 cup shortening, cold and cut into cubes
2 tablespoons butter or margarine, cold and cut into cubes
5 or 6 T ice water

Mix flour and salt together. Add squares of butter and shortening and mash. Add ice water gradually, working with flat beater (or fingers if no mixer) until cubes are incorporated and mixture is crumbly.

Form 2 balls with dough and chill for at least 20 minutes. Can be chilled overnight and thawed slightly next day.

Roll between sheets of waxed paper into a large circle. Place in pie pan and cut and patch as needed.

If you're making a pie that bakes for less than 40 minutes, you'll need to cook the crust ahead of time, for 10 minutes at 450. If not, pour your pie ingredients in and bake as that recipe directs. Violá!