Before diving into making the crust, make sure you have all your ingredients at the ready. This makes the process smoother and more enjoyable.

In a large mixing bowl, combine the flour and sea salt. It’s important to mix them well. The salt should be evenly distributed to enhance the flavor throughout the crust.

Now comes the fun part—adding the butter and shortening. Use a pastry blender or two forks to cut the fats into the flour mixture. Aim for pea-sized pieces. This will help create that irresistible flakiness you’re after.

Add the sugar and, if you like, toss in the dried herbs. They will add an extra layer of taste, perfect for savory pies. Mix just enough to incorporate, avoiding overworking.

Now, conquer the awkwardness of pouring. Slowly add cold water, one tablespoon at a time. Use a fork to fluff the mixture. Keep adding water until it clumps together. You want it to be moist but not sticky.

Once you have your mixture, gently form it into a ball. Don’t knead—just shape it until it holds together. Wrap the dough in plastic wrap and refrigerate for at least an hour. This chilling step is crucial!

After chilling, on a lightly floured surface, roll out your dough with a rolling pin. Aim for an even thickness, about 1/8 inch, or whatever your pie recipe specifies.

Carefully transfer your rolled-out dough to your pie dish. Trim any excess, and crimp the edges for that classic look.

Depending on your recipe, you might need to pre-bake the crust. Use pie weights or dried beans to prevent bubbling during baking. Check the instructions specific to your filling for the right timing.