Basic Pie Dough
makes 2 9-inch crusts
2 1/4 cups all-purpose flour
1 teaspoon salt
2/3 cup (10 2/3 tablespoons) very cold unsalted butter, cut up, or solid
vegetable shortening, or lard
4 1/2 tablespoons ice water
In a bowl, combine the flour and salt. Add the butter or shortening and work it
through with your hands until the mixture resembles coarse crumbs. Using the
tines of a fork, stir in the water 1 tablespoon at a time and work it in with
your hands just until you have a smooth ball of dough. (don't overhandle the
dough.) Wrap in plastic and refrigerate for 20 minutes. Remove the dough from
the refrigerator and place on a floured surface. If you're making 2 crusts, cut
the dough in half and put the second half back in the refrigerator. For each
crust, roll out the dough on a floured surface into a circle about 14 inches in
diameter and 1/8 inch thick. Gently fold the circle in half then in half again
so that you can lift it without tearing it, and unfold it into a 9-inch pie pan.
Crimp the edges, or pinch in a decorative border. Fill and bake as directed.