To make a single flaky pie crust, combine 1 1/2 cups flour and 1/2 teaspoon salt in a bowl. Add 1/2 cup Crisco shortening and combine until it resembles cornmeal. Add 1 tablespoon ice cold water or milk and combine. Repeat with 4 to 8 tablespoons ice cold water or milk, until the mixture can be formed into a ball, and form the dough into disks. Wrap with plastic wrap, and refrigerate for 30 minutes. Knead on a lightly floured surface and roll out to 12-inches. Transfer the dough to a 9-inch pie plate and fold the extra pastry under the edge. Flute the edges.
To make a double flaky pie crust, substitute 2 cups flour, 2/3 cup Crisco shortening and 5 to 10 tablespoons ice cold water or milk. Transfer the rolled out dough to a 9-inch pie plate, and cut to 10-inches in diameter. Tuck the extra top pastry under the bottom crust and flute the edges. Cut slits in the top, brush with beaten eggs, and sprinkle with 1 tablespoon sugar.Learn more about Desserts