- 2c flour
- 1c shortening
- 1 tsp salt
- 1Tbsp sugar (omit if making savory dish)
For the slurry:
- 1/3c flour
- 1/2c water
- In a large bowl, cut shortening into flour, sugar (if using) and salt with a pastry blender until mixture resembles coarse crumbs. Combine the 1/3c flour and 1/2c water to make a slurry. Pour over cumbled shortening mixture and mix till just combined. Turn out dough onto a floured surface and form into a round. Divide dough in half. Wrap each half in plastic wrap and flatten into a small disc.
- Refrigerate for about 30 minutes to set. This will make rolling it out much easier. If you don’t need a double crust, you can freeze one half of the dough and use it later.
- When ready to use the crust, roll out each half on a heavily floured surface with a floured rolling pin. If it doesn’t go well the first time, it’s okay. Just crumple it back into a ball and try again. It’s VERY forgiving.
- Makes 1 double crust