Here's a basic recipe for a pie crust made with shortening and water:
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup vegetable shortening
- 6-8 tablespoons ice water
Instructions:
In a large mixing bowl, combine the all-purpose flour and salt.
Add the vegetable shortening to the bowl. Using a pastry cutter or your fingers, cut the shortening into the flour mixture until it resembles coarse crumbs. Make sure the shortening is evenly distributed.
Gradually add the ice water, starting with 6 tablespoons. Gently mix the dough with a fork until it starts to come together. Add more water, 1 tablespoon at a time, if needed. The dough should hold together when pressed but not be overly sticky.
Gather the dough and divide it in half. Form each half into a round disk and wrap them individually in plastic wrap. Refrigerate the dough for at least 1 hour or overnight. Chilling the dough allows the fat to solidify and helps make the crust flaky.
When you're ready to use the dough, remove it from the refrigerator and let it sit at room temperature for about 5-10 minutes to soften slightly.
On a lightly floured surface, roll out one disk of dough into a circle, about 1/8-inch thick, that is slightly larger than the size of your pie plate.
Gently transfer the rolled-out dough to your pie plate by rolling it onto your rolling pin and unrolling it over the plate. Press the dough into the plate, making sure it fits snugly against the sides and bottom.
Trim any excess dough hanging over the edges of the pie plate using a sharp knife or kitchen shears.
At this point, you can fill the pie with your desired filling and proceed with baking according to your recipe's instructions.
Note: If you need a pre-baked pie crust (blind-baked crust), you can prick the bottom of the crust with a fork, line it with parchment paper, and fill it with pie weights or dry beans. Bake in a preheated oven at 425°F (220°C) for about 12-15 minutes or until lightly golden. Remove the weights and parchment paper, and continue baking for an additional 5-7 minutes or until the crust is fully cooked and golden brown.
Remember, this recipe yields enough dough for a double-crust pie, so you can use the second disk of dough to cover the pie or save it for another use.