• First, in a large bowl, start by combining the dry ingredients, the flour and salt. Then add in the shortening and cubed butter to the flour mixture.
• Work in the butter and shortening with either a pastry cutter, fork, or clean hands. Make sure to take time on this step. You will want it to be like a small pebble consistency; well incorporated.
  
• Once the pie crust mixture is well incorporated and feels like small pieces throughout the dough you will add the COLD water. At this point be mindful not to overwork the dough or you will get tough pie crust.
• Mix until evenly moistened and test for adequate moisture in the pie dough. You can test this by holding a small amount in your hands and pressing it together to see if it sticks. If it stays together well, you can roll it out. If it still feels crumbly add 1-2 more tablespoons of cold water and test again. You don’t want to get too much water either.
• Once you have reached a good moisture in your dough. Lightly flour a clean work surface and take your pie dough that you have made into a ball and place in the center of the surface.
• Slightly flatten it with your hand and sprinkle with more flour on top. You will now begin to roll the dough into a large circle about 12- 14 inches.
• Fix any cracks as they happen. Take your time with this and add flour to your crust as needed to prevent sticking. Don’t be afraid to use some flour, the biggest thing is not to have it stick or to overwork it.
• Once it is evenly rolled out, fold into quarters and transfer and unfold into a pie plate.
  

Single Pie Crust Unbaked:

• Place the crust in the pie plate, trim the edges of the crust to a finger width or about a ½ inch. Crimp how you would like. Next, you will add in your pie filling and bake your pie according to the recipe’s instructions.

Double Crust Pie Unbaked:

• You will lay the bottom crust in the pie plate, trim the edges to about a finger width or ½ inch and then add your pie filling. Next roll the top crust and transfer to the top of the pie. Trim the dough around the edges to ½ inch or a finger width and crimp.
• Put a few slits on the top of the pie crust and bake according to the pie recipe instructions.

Blind Baking Single Pie Crust:

• Preheat the oven to 400 degrees and after 10 minutes remove the rice using the tinfoil as a lifter. Bake for another 5-10 minutes or until the crust is golden brown.

Crimping:

• There are a few different ways to do this, and I will talk about two here:

A Fork Crimp

• This is probably the simplest method. After you have trimmed and folded your pie crust edge under. Take a fork and press it against the edge of the crust to create a crimp and decoration.

A Wave Crimp

• This method takes a little more time but is my personal favorite and how I do my crimping on my pie. Kind of hard to explain in words but I will try to link a video of how to beautifully crimp a pie.
• After you have folded under your trimmed edge. Take the edge of the pie crust and with your index fingers and thumbs press the pie crust to create a wave edge.
• Continue around the whole pie until the whole pie is finished. Sometimes I will go over a second time and pinch the tips of the waves just to make it more pronounced after it is baked.