This piecrust can be used with many different fillings. For one double crust (or two single crust pie shells):
- 3 cups all-purpose flour
- 1 cup shortening
- 1 teaspoon sea salt
- 6 tablespoons cold water
Sift the flour and salt together. Cut shortening into flour with dough blender or spatula. Sprinkle cold water, 1 tablespoon at a time, over the mixture. Lightly mix until dough is formed. Divide into two balls. Wrap tightly and refrigerate until chilled.
Roll each ball to desired thickness, about 1/8″. Fit bottom piecrust into 9″ pie plate, making sure that the edges extend slightly over the top. Make filling.
- 7-9 medium apples, peeled, cored, and sliced
- 3/4 cup sugar (adjust according to tartness of apples)
- 1 teaspoon flour
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
Combine flour with 3/4 sugar and sprinkle mixture over bottom of pie shell. Fill with sliced apples. Cover with remaining sugar and cinnamon. Dot with butter, cut into several pieces. Moisten the edge of the pie with water. Fit the top crust over apples, seal edge of pie, and flute with fork.
Bake at 350° for 40 minutes, or until crust is brown and apples are tender.