- 2 1/4 cups all-purpose flour
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1 cup vegetable shortening , chilled
- 5 to 6 tablespoons ice-cold heavy cream or evaporated milk , more or less as needed
On a lightly floured surface, divide dough into two balls, one slightly larger than the other; cover and refrigerate smaller ball. Press larger ball into a disk. Using a rolling pin, roll dough into a 12-inch circle, rotating dough as you go, keeping the thickness between 1/4 and 1/8 inch.
Fold dough in half, then into quarters; gently place in pie plate so that the point of the crust is in the center. Unfold, press crust into plate and trim excess dough down to a 1/2-inch flap. For a single-crust pie, crimp edge. Otherwise proceed with top crust per individual pie recipe; refrigerate bottom until needed.