Pie Crust

My husband is a very picky pie crust eater, but he loves this recipe. This can be used for pies or chicken pot pie. This is also the recipe used in the BYU food labs.

2 cups all-purpose flour
1/2 tsp salt
1 cup shortening
ice water to make soft dough--Ice water and not just cold tap water is used so the shortening doesn't get too soft and mix in too much with the dough

Combine flour and salt. Cut in shortening to the size of peas. Gradually add ice water to form a soft dough. Divide into two disks, wrap in plastic wrap and refrigerate for 10 minutes. (If you look closely, you should see marbling of the shortening throughout the dough. This is a good thing.) Shape as desired.

If crusts need to be pre-baked, follow the directions below, if not, follow the directions of the recipe you are using:
Bake single crust at 400 degrees F.
Bake double pie crust according to filling instructions.