Easy Push Crust Recipe

Combine flour and salt. Using a pastry cutter, cut the Crisco shortening into the flour. Sprinkle the mixture with the water. Form dough into a ball, then divide it in 2. Flatten each half to fit your pie pans and use your fingers to push the crust to cover the bottom and up the sides of both pans. Prick the bottom of the crusts with a fork and baste with a bit of milk before baking.

If you need to do a par-baked crust, like for a custard pie or peach crumble (things with runny liquids), I’d do 425ºF for 6 minutes, just to give yourself a nice, non-soggy crust. Otherwise, bake at 425ºF for 15 minutes, cool and then follow your own pudding filled or cold fruit glazed pie recipe like Strawberry Farmhouse Pie.

Makes 2 crusts. Easy as pie!