Yield: 6 servings
You'll need For 8 or 9" Two-crust pie For 8 or 9" pie shell
Sifted all-purpose flour 2¼ cups 1 cup plus 2 Tablesp. Salt 1 teasp. ½ teasp. Shortening (except butter, ¾ cup plus 2 tablesp. 7 tablesp. margarine, or salad oil) Cold water 5 to 5 ½ tablesp.
About 2 tablesp. plus
In bowl, mix flour and salt. With pastry blender or 2 knives, scissor-fashion, cut two thirds of shortening into flour until like corn meal-for tenderness. Cut in remaining shortening until like large peas-for flakiness. (Or cut in all at once until like coarse meal.) Sprinkle water, 1 tablesp. at a time, over different parts of mixture, tossing quickly with fork until all particles cling together when pressed gently and form dough that clings to fork. (Use only enough water to make particles cling together-they should not be wet or slippery. Amount may vary with flour.) Form pastry into ball; divide in half for two-crust pie. (If very warm day, refrigerate ½ hr. before rolling.) Roll out on lightly floured surface. (For two-crust pie, roll out only half of pastry; now follow individual pie recipe. For 8" or 9" baked pie shell, see below. ) Fit pastry into 8" or 9" pie plate and make attractive edge. Then, with 4 tined fork, prick sides and bottom closely and deeply.
Refrigerate ½ hr. Bake at 450ø F. 12 to 15 min., or till golden.
Peek after 5 min.; if bubbles appear, prick. Cool on wire rack before filling.