The {BEST} Pie Crust

So on Saturday, I went to this fun little cooking class at my church and learned some new tips on how to make the perfect pie crust. I thought I would post it, since my last two recipes were pies and I had cheated for those and bought the crust at the store. After trying this crust, you'll never look back. I won't even think about cheating again. It is just THAT good.

Perfect Pie Crust:

Makes (1) two-crust pie, or (2) one-crust pies. Does that make sense?

1 c Shortening (regular or butter, depending on your preference)
2 c Flour
1 tsp Sugar
1 tsp Salt
1/4 - 1/2 Water

1) Cream together shortening, 1 c flour, sugar and salt with a pastry blender just until the mixture is crumbly.

2) Add the other cup of flour and mix again with a pastry blender until mixture is crumbly.

3) Then start out adding 1/4 c water and mix. If there is still dry flour remaining, add a little more water at a time until the mixture is moist.

Tip: If you accidentally add a little too much water and the mixture is slightly sticky, let it sit while you make your pie filling. I did this on Saturday and my pie turned out great, with no problems. 

4)  Roll out on lightly floured surface, flipping over to make sure it isn't sticking to the counter. 

5)  Fill with your pie filling, top with second crust and bake according to the filling's directions. If you are baking the crust for a cream pie, poke the bottom and sides with a fork and place in a heated 350 degree oven for 20 minutes.