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8-inch pie shell:
1 cup plus 2 tablespoons flour
1/4 teaspoon salt
1/3 cup shortening
2-3 tablespoons cold water
8-inch two-crust pie:
2 cups flour
1/2 teaspoon salt
2/3 cup shortening
1/3 cup cold water
9-inch pie shell:
1 1/2 cups flour
1/4 teaspoon salt
1/2 cup shortening
3-4 tablespoons cold water
9-inch two-crust pie:
2 1/2 cups flour
1/2 teaspoon salt
3/4 cup shortening
6-7 tablespoons cold water
Mix the flour and salt together in a bowl. In a measuring cup, measure the shortening and place the measuring cup, pastry blender, and any mixing utensils into the bowl with the flour mixture and place in the freezer for about 10 minutes. This will cool down all the ingredients and utensils to prevent the shortening from prematurely melting before fully mixed.
When chilled, but well before frozen, remove the bowl from the freezer and cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles a coarse meal or very tiny peas: its texture will not be uniform but will contain crumbs and small bits and pieces.
Sprinkle cold water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. Refrigerate for at least 30 minutes before rolling out.
Ideal recipe for an Apple Pie, Apple Crisp, Lime Pie, Lemon Cream Pie, Pumpkin Pie, or Strawberry-Rhubarb Pie.
Storage Tips (from https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/storing-pies)
Be sure to refrigerate pies containing eggs (pumpkin, custard and cream pies). Be aware that custard and cream pies do not freeze successfully.
Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer. (In warm climates, always store fruit pies in the refrigerator.)
You can freeze both baked and unbaked pie crusts. An unbaked crust will keep for 2 months in the freezer; a baked crust will keep for 4 months.
To thaw a baked pie crust, unwrap and let stand at room temperature, or heat in the oven at 350°F for about 6 minutes.
Do not thaw unbaked crusts; bake them right out of the freezer.
Freeze a baked fruit pie for later! For best results, first bake the pie and then place it uncovered in the freezer. When completely frozen, wrap the pie tightly or place in a plastic freezer bag and place back in the freezer. Frozen, baked fruit pies will keep up to 4 months.
To freeze an unbaked pie, wrap pie tightly or place in a plastic freezer bag (as you would a baked pie). Do not cut slits in the top crust. Unbaked fruit pies will keep in the freezer up to 3 months. When you are ready to bake, unwrap and carefully cut slits in the still-frozen top crust. Do not thaw. Bake at 425°F for 15 minutes. Reduce heat to 375°F and bake 30 to 45 minutes longer or until crust is golden brown and juice begins to bubble through the slits.
To serve a frozen double-crust pie, unwrap and thaw at room temperature for 1 hour. Heat pie at 375°F on the lowest oven rack for 35 to 40 minutes or until warm.
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