The Ultimate Savory Pie Crust

Mix the flour and garlic salt until well blended. Cut the butter into the flour mixture until the butter resembles small, coarse pea-sized chunks. Then cut the shortening into the mixture.

Once the shortening is incorporated and the mix resembles small pea-like chunkies, add the water, a tablespoon at a time, until the crust comes together. If you don’t use all the water, don’t worry about it. If you need more, feel free to add it, a teaspoon at a time. The dough should come together and not be sticky.

Refrigerate for at least an hour, or overnight if possible.

Use in your favorite pot-pie or other savory pie recipes when they call for a crust. This recipe should yield two 9-inch pie crusts.