8 or 9 inch One-Crust Pie
1/3 cup plus 1 Tbsp. shortening or 1/3 cup lard
1 cup flour
½ tsp. salt
2 -3 Tbsp. cold water
8 or 9 inch Two-Crust Pie
2/3 cup plus 2 Tbsp. shortening or 2/3 cup lard
2 cups flour
1 tsp. salt
4 -5 Tbsp. cold water
Mix flour and salt in a medium bowl. Cut in shortening with fork or pastry cutter until particles are size of small peas. Sprinkle in water, 1 Tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 -2 tsp. water can be added, if necessary). Don’t overwork the dough.
Gather pastry gently into a ball; shape into flattened round on lightly floured surface. (For two crust pie, gather into two balls and flatten into 2 rounds). With floured rolling pin, roll pastry 2 inches larger than the inverted pie plate. Do not handle the dough or work it any longer than you need to. If your pie crust is tough, this is what you did wrong. Fold pastry into quarters, place in pan and unfold to fit pie plate. Clean up the edges and be as decorative as you like.
For Baked Pie Shell: Heat oven to 475 degrees. Prick bottom and side thoroughly with fork. Bake until light brown, 8 – 10 minutes; cool.
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