With just 4 simple ingredients, this recipe comes together quickly and easily. This is Crisco's classic crust recipe plus all my tips for making perfect, flaky pie crust!
In a large mixing bowl, combine flour and salt. Whisk to mix gently until combined. Add the shortening into the flour mixture and begin to work it in using a large fork, pastry cutter or Danish whisk.
Test it by squeezing a small amount in your hand. If it molds and sticks together, you're good to go! Place the ball onto a piece of plastic wrap. Transfer dough to the fridge and chill for 30 minutes.
On a lightly floured surface, roll the dough to ⅛" thick. It helps to rotate and roll dough outward and to keep the surface and rolling pin floured at all times to prevent sticking.
When ready, roll the dough onto your floured rolling pin and transfer into a pie pan. Now it's time to fill unbaked pie crust with the filling of your choice.