Pantry-Friendly Homemade Pie Crust

In a large bowl, pour in flour and shortening; with your hands or a pastry cutter, work quickly to blend the mixture together until it resembles coarse cornmeal. Make a well in the center of the mixture and pour in the milk, mixing the contents together with a fork until the mixture follows the fork around the bowl.

Flour your work surface well, and place your dough on it. Knead the dough about five times and divide the dough in half. Flatten one half into a disc, taking care to flour your dough and rolling pin very well. Roll the dough into your desired thickness, until it is about 1/4″-1/8″ thick. Place into a pie plate and use as desired. Makes two, 9-inch pie crusts.

Note: If using for a unbaked pie filling, simply preheat your oven to 450 degrees. Poke holes generously on the crust with a fork, and bake uncovered for 10-12 minutes.