Easy Pie Crust

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Super flaky one crust recipe - which goes along with the How to make pie crust video!MORE+LESS-

Updated September 17, 2015

cup Gold Medal™ all-purpose flour

1/3

cup plus 1 tablespoon shortening

to 3 tablespoons cold water

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1
Mix flour and salt in medium bowl. Cut in shortening, using pastry cutter, until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork or spoon until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
2
Gather pastry into a ball. Shape into flattened round on lightly floured surface.
3
Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate, or 3 inches larger than 10- or 11-inch tart pan.
4
Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
5
Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Continue with directions in pie recipe.