Basic Flaky Pie Crust

"I gave the dry ingredients and the shortning a whiz in my food processor until it formed a small crumb, then poured this into a bowl and added the water. This dough was so easy to work with. I'm so ..." See moreimpressed with myself...the dough was delightfully flaky. I've always stayed away from making pie crust...but no more!! Peach season is just starting here and i can't wait to try my hand at a pie with this dough! Thank you Stephanie!! UPDATE: Since writing my review six months ago, I've gained a reputation for my flaky pie crust. I've been asked numerous times to make pies for gatherings. For people who have problems with this recipe, here are a few suggestions: Add an extra tbsp of water to the mixture, roll the dough between 2 pieces of waxed paper to prevent sticking and for easy transfer, and even though the recipe says to chill the dough, you don't have to. I've been working with this dough without chilling it, and I find it turns out even flakier, and is so easy to work with. Hope this helps!"

"I wish there were 10 stars. OMG this was the best pie crust ever! ***For anyone looking to double the recipe use 2 1/2 cups flour, 1/2 teas salt, 1 cup chilled shortening and 1/4 cup AND 2 tbs ice..." See more water. My sister doubled it wrong and although it was harder to work w/ it still tasted great! From reading all the reviews and will next time use the wax paper under and over the dough to help me roll it out and place it in the pie pan. But really this was so easy to make and was easy to work with, for the most part. Next time I'm going to try it w/ butter just to see the taste difference. My MIL couldn't stop talking about the crust. This is definatly a keeper! THANKS!!!! ***UPDATE*** I now make this crust all the time and I now use sticks of butter right out of the fridge instead of chilled Crisco and I like the taste much better. I've used this for all kinds of pies, even chicken pot pie and it goes great w/ anything you want to use it for. Also for a tip.. spread milk over the top of the crust and sprinkle w/ sugar before baking for a sweeter crust. Ummmm... Gotta go make some pies for Thanksgiving!"

"Left recipe as is, but used real butter (instead of shortening) that I had in my freezer. Sliced butter into small pieces and blended into flour mixture. After rolling in a ball, I placed in the refr..." See moreigerator for 1/2 hour and then rolled it out. It was wonderful and flaky and in my opinion there is no need to use another pie crust recipe."