Heidi’s Flaky Pie Crust

This is my mom-in-law Heidi’s pie crust recipe. She really does make the best pies! I use this for every pie now!

Heidi’s Flaky Pie Crust

2 cups flour

1 cup Crisco

1 tsp salt

¼ cup water (ice cold)

1. In large bowl, combine 1 2/3 cup flour, salt, and shortening. With a pastry cutter or fork, cut through the mixture until the clumps are pea-sized.

2. Place some ice cubes in a bowl and add some water to it, letting the water get very cold.

3. In a small bowl, combine 1/3 cup flour and ¼ cup of ice cold water. Stir the mixture with a spoon until it becomes a smooth paste.

4. Pour the paste mixture over the pea-sized clumps in the large bowl. With fork, gently stir the paste into the mixture until the whole mass begins to stick together.

5. Using hands or fork, divide mixture in the bowl into two large balls.

6. Roll out one ball of pie crust on a floured surface to ¼ inch thickness.

7. Gently roll the pie crust up on the rolling pin, and then carefully drape it into the pie pan. With gentle finger pressure, adapt the crust to the bottom and sides of the pan. With a knife, trim the excess crust flush with the outer rim of the pan.

8. Add filling of choice into the crust-lined pie tin, then repeat step 7 to add a top layer of pie crust. Crimp the edges of seal decoratively to liking. Cut 3-5 slits on top for venting.

9. Bake at 450 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for an additional 25 minutes or until the edges are perfectly browned.

10. Let pie set for at least 2 hours (depending on the filling this time may vary)