This recipe provides instructions for making a perfect pie crust for a 9-inch or 10-inch double crust pie. It calls for mixing 2 1/2 cups of flour, 1 teaspoon of salt, and 2 tablespoons of sugar. Then working 12 tablespoons of cold unsalted butter and 8 tablespoons of Crisco into the dry ingredients until pea-sized. Approximately 5 tablespoons of ice water is added slowly until the dough just holds together. The dough is then wrapped, chilled for 30 minutes, and rolled out with extra flour before using.

1. The Perfect Pie Crust
( for a 9” or 10” double crust)
• 2 ½ cups AP flour
• 1 teaspoon kosher salt
• 2 tablespoons sugar
• 12 tablespoons unsalted butter
• 8 tablespoons Crisco
• 5 tablespoons (approx) ice water
Mix dry ingredients in a bowl. Work in COLD
butter and Crisco until pea sized. Work very
quickly before butter melts. Pour water in
slowly and add just enough until dough
holds together. Wrap in plastic wrap and
chill in the refrigerator for 30 minutes.
Remove and roll out with extra flour in the

2. work surface.