Perfect Pumpkin Pie Crust

Step 1

In a large bowl, mix together the flour and salt.

Step 2

Mix in half of the fat (shortening first if you’re using a combination) with a fork or pastry cutter.

Step 3

Cut or pinch the remaining fat into small pieces, then toss in the flour mixture to coat. Leave pea-sized pieces for a flaky crust.

Step 4

Add your liquid, one tablespoon at a time, and toss with a fork to moisten the dough. You have enough liquid when you can squeeze some together with your hands and have it stick together.

Step 5

Turn dough out onto a clean surface that has been lightly floured. Divide the dough in half.

Step 6

Pat dough into flat disks, about an inch thick, then wrap in plastic wrap and refrigerate for 30 minutes.

Step 7

Roll out the dough on a floured surface until it’s a circle a few inches bigger than your pie tin. For a standard 9″ pie, roll out a circle that is 12-inches across. Roll from the center out, using as few movements as possible to not overwork the dough.

Step 8

Transfer the dough to your pie tin, trimming off any excess dough.

Step 9

Follow your pie recipe and bake to complete!