Pie Crust for Dummies.

Don't bother with those frozen pie crusts---they aren't terrible, but this pie crust is really almost as easy as a pre-made one. I used them for years but then found this recipe was nearly foolproof.

Sift: 2 and 1/2 cups of unbleached all-purpose flour with 1/2 teaspoon salt and around 2 teaspoons of sugar (more to taste). Now, as far as shortening goes, it's a matter of taste. Butter will give you the best flavor, but some people insist that vegetable shortening gives a flakier crust, and others claim that half butter and half shortening is ideal. Sigh. Do whatever you want. But anyway, take a half-cup (that would be two sticks of butter) and cut it into the flour mixture with a pastry cutter or a fork. Work it in until the texture resembles little peas, and then add in a bunch of ice cold heavy cream, starting with around 1/4 cup. working it into the dough with your hands. Slowly add more cream if necessary, until the dough holds together nicely---don't make it too gooey, a dryer dough is easier to handle. Form the dough into a ball, wrap it in a tea towel, and chill for at least 20 minutes.