Pie Crust

1. Place all ingredients in freezer safe bowl, and place in freezer until water gets almost freezing temperature. 

   Colder water and shortening really, really helps make a flakier crust!

2. Cut shortening into flour using a pastry blender or fork. 

3. Stir in water with fork until dough holds together.

   Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
   

4. Shape dough into a ball for single pie crust. 
   

   Divide dough in two for double crust. Flatten ball(s) into 1/2-inch thick round disk(s).

5. Use a large piece of parchment paper, wax paper or saran wrap to roll out dough.  Spread a little starch on parchment paper, wax paper or saran wrap and place the dough ball between the floured paper. That way you can use it to help flip the crust into the pie pan. 

   Roll dough from center outward into a circle 2-inches wider than pie plate (place upside down pie pan over top to get an approximation of how much bigger you may need to roll the dough) for the bottom crust. 
   

   When crust is big enough get hand(s) underneath parchment paper, wax paper or saran wrap and flip the crust into the pie pan. 

Single Pie Crust:

1. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. 

2. Bake according to specific recipe directions. 

Double Pie Crust:

1. Trim edges of the bottom crust dough even with outer edge of pie plate. 

2. Fill unbaked pie crust according to recipe directions.

3. Roll out remaining dough disk. Transfer dough carefully onto filled pie. 

   Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. 

   Cut slits in top crust or prick with fork to vent steam.

4. Bake according to specific recipe directions.