pie crust

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category: [dessert]

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Remember to check that you have a pie pan!

Combine flour and salt and sift well with fork. Add shortening and work into flour mixture with fork or pastry blender until you have pea-sized chunks of flour/shortening mixture. Add water 1 tbsp at a time, gently mixing after each addition until most of dough has clumped in larger chunks (usually about 6 tbsp of water). Gather dough into a ball and refrigerage for 30 min. Cut ball in half and roll each half out separately for top and bottom crusts. If dough sticks to rolling pin or rolling surface, gather it up, sprinkle surface and dough with flour, and roll out again. Line pie pan with crust, crimp edges, and use with recipe of your choice.

source: Elizabeth Bleicher