1. In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add shortening, pulsing until mixture resembles coarse meal.

2. Add 6 tbsp (90 mL) ice water to flour mixture, pulsing until moist clumps form, stopping to test the dough with fingertips to see if it’s moist enough to hold together. If dough is too dry, add 1 to 2 tbsp (15 to 25 mL) more ice water as needed. Remove blade and divide dough into 2 pieces, one slightly larger than the other if making a double-crust pie or equal-sized for making 2 single-crust pies, flattening each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Variations

Savory Crust: Omit the sugar in this recipe and use it to make the pies in the Savory Pies & Tarts chapter.

Almond-Scented Crust: Add 1 tsp (5 mL) pure almond extract along with the ice water.