Best Pie Crust, Crispy and Tender

• 2 1/2 C flour
• 3/4 tsp salt
• 3/4 C shortening
• 8-10 tbs (1/2 C plus 2 tbs) ice cold water
• 9in pie pan

1. Combine flour and salt in mixing bowl
2. Gently cut in shortening until pea sized 
3. Sprinkle 6 tbs of cold water over flour mixture, tossing lightly with a fork or rubber scraper. Add the remaining water 1 tbs at a time, tossing with a fork, and press to the side of the bowl until all is moistened 
4. Divide dough in half, gently pat into 2 lightly flattened balls
5. For a two crust pie:
1. Bottom: On a lightly floured surface, roll one ball from center to edges to form a 12in circle. Place in pie pan. Trim for a 1in over hang. Place desired filling
2. Top: On a lightly floured surface, roll second ball from center to form a 12in circle. Place on filling, and cut slits or shapes to allow steam to escape. Trim pastry one inch beyond the rim. Fold top edge over the bottom edge and flute the edge to seal.
6. For a lattice top pie:
1. Bottom: On a lightly floured surface, roll one ball from center to edges to form a 12in circle. Place in pie pan. Trim for a 1in over hang. Place desired filling
2. Top: On a lightly floured surface, roll second ball from center to form a 12in circle. Cut the pastry into 1/2in strips. Starting at center of pie, weave the strips over the filling to make a lattice. Press the ends of the strips into the rim of bottom crust. Fold bottom crust over the strips, and flute the edge to seal. 
7. Topping: 2-3 tbs milk, sugar
8. Wrap edges with tinfoil (shiny side out) to avoid burning 
9. Bake in 425 oven

*2 C pastry flour sub

• 1 1/3 C all purpose flour plus 2/3 cup cake flour

*From KK's cooking class*