This recipe makes two crusts, which you can either use to make two pies, or use for a recipe that calls for top and bottom crust.
Cut together with two forks, or with a pastry blender:
450 ml flour
3 ml salt
170 ml cold vegetable shortening (Crisco brand, if you can get it) or lard
Sprinkle and combine with a fork, about 15 ml at a time, just enough ice-cold water so that the dough forms a loose ball (usually 60-120 ml, but this will vary according to the moisture content of your flour, atmospheric humidity, and the phase of the moon… it’s really by feel). Try not to work the crust too much at this point, because doing so will stretch the gluten proteins in your flour and make for a tougher crust.
Divide into two balls and flatten each into 1-cm thick disks. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Put a disk of dough between two sheets of waxed paper and gradually roll it out with a rolling pin, starting at the center and moving out toward the edges, turning it as you go. The crust should be of fairly even thickness, and about 30 cm in diameter when you’re done.
Peel off the top piece of waxed paper and save for re-use (I usually get five or six crusts out of two sheets of waxed paper, before it’s too worn and crinkled to use). Flip the crust over to drape over your pie plate evenly and adjust its position before you pull off the other sheet of waxed paper.
Gently press the crust into the bottom of the pie plate, being careful not to tear it. Mend any tears that do happen, sealing the seam with a finger dipped in water. Trim the edges, and use the trimmed overhang to fill in any gaps around the edge. Excess crust can be set aside and given to kids to make mini-tarts with jam.
Flute the edges with a fork or your fingers. Lars enjoys varying the decorative patterns from one crust to another.
Use a fork to prick several holes in the bottom and sides before baking, if your pie recipe calls for a baked crust. This will help avoid bubbles forming under the crust as it bakes. You can also purchase a set of steel weights to keep a baked crust from bubbling up. Bake an empty pie crust at 220 for about 12-15 minutes, or until it’s just turning light golden brown.
If you are making a pie with a top, add your fillings and then drape the second crust over them. Pinch the two crusts together, and don’t forget to cut a few holes to vent steam. Bake as directed.