Perfect Pie Crust

I can't take all of the credit for this recipe because there is one reason behind my pie crusting skills: MY MOM!! She disliked making the pie crust so much that I got a lot of practice in order to perfect my pastry dough. This dough is easy because you don't have to "refrigerate this" or "pulse that"; it a one bowl, easily transferred, 10 minute crust.

Tips

Wrap friendly - I especially like this recipe because you can roll it out on plastic wrap in order to move it easily.
Brush, Brush - THIS IS MY BIG SECRET - if you plan to have a wet filling, whisk together 1 egg white and 2 teaspoons cool water. Then brush the crust with the egg white mixture and allow it to dry. A nice egg white barrier will protect your crust from getting soggy.
Cover the edges - I always recommend using foil over the edges of any pie because the crusts will be the first to brown and burn.
Savory crust - if you are using this crust for say a pot pie, simply remove or reduce the sugar. 
Floured up - Be sure to flour your work surface and tools well so that the crust doesn't stick and make it harder on you.

Prep Time: 5-10 minute

Dry Time: 10-15 minutes

 Servings: 1 - 9 inch pie crust or

2 for a double crust

Single-Crust (a):

3/4 cup + 2 Tablespoons all-purpose flour

1/2 cup shortening

1/4 cup cold water

2 Tablespoons granulated sugar

1/2 teaspoon salt

Double-Crust (b):

1 3/4 cups all-purpose flour

1 cup shortening

1/2 cup cold water

1/4 cup granulated sugar

1 teaspoon salt

1 egg white

2 teaspoons water

Directions: 

1) Measure out flour into a medium or large bowl. Cut the shortening into the flour using a pastry blender or two knives until the shortening pieces are about the size of peas.

2) Measure out cold water into a liquid measuring cup. Add to the water the sugar and salt and stir until the sugar is dissolved.

3) Slowly mix in water with a fork until the dough is moistened. Gather the dough into a ball. 

4) Divide the ball of dough in half if preparing a double crust and set half aside. Transfer the dough onto a well floured surface or floured plastic wrap. Flour a rolling pin and roll dough out into a 12-inch circle or until the dough is 1/8-inch thick. 

5) Carefully roll the pie crust onto the rolling pin and transfer into a 9-inch pie pan, allowing 1/4 inch of dough to hang over the rim and trim the excess.

6a) For a single crust, fold the crust over and pinch to seal. Whisk together the egg white and water and brush over the crust. Allow 10-15 minutes for the white to dry. Complete with your choice of pie filling.

6b) For a double crust, follow the above steps, then re-flour your surface and tools. Repeat the steps to roll out the remaining dough. Carefully transfer the dough to top the filled pie crust. Trim crusts and fold over to seal.