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Single-crust pastry: * 1 1/4 c. all-purpose flour * 1/4 tsp. salt * 1/3 c. shortening, lard, or butter * 3-4 TBSP ice water Double crust: * 2 c. all-purpose flour * 1/2 tsp. salt * 2/3 c. shortening/lard/butter * 6-7 TBSP ice water Mix flour and salt together in a large bowl. Cut in shortening, using a pastry blender or cutting tool, until there are little pieces or grains of flour/shortening. Sprinkle in ice water, 1 TBSP at a time, and mix with a fork. Repeat until the dough is moistened. Form the dough into a ball. Do not over mix, or the crust will be tough! On a lightly floured surface, flatten dough into a thick circle, then use a rolling pin to roll flat. Start from the center and roll towards edges. When the circle is about 12 inches in diameter, roll it up onto the rolling pin from one edge, pick it up and transfer it to a 9-inch pie pan, unrolling it straight into the pan. Trim to 1/2 inch beyond the edge of the pan. Roll the extra dough under. To decorate the edge, you can a)press the tines of a fork into the edge all the way around. b)Using thumb and forefinger of both hands, press the edge into a zig-zag, which is called fluting. c)Add extra dough that you’ve rolled into very thin strips and braided. |