One-Crust Pie
1/3 cup plus 1 Tbsp. Shortening or 1/3 cup lard.
1 cup all-purpose or unbleached flour
¼ tsp. Salt
2 to 3 Tbsp. cold water
Two-Crust Pie
2/3 cup plus 2 Tbsp. shortening or 2/3 cup lard
2 cup all-purpose or unbleached flour
1 tsp. Salt
4 to 5 Tbsp. cold water
1. Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle with cold water, 1 Tbsp. at a time, tossing with a fork until all flour is moistened and pastry almost leans side of bowl (1 to 2 tsp. More water can be added if necessary.)
2. Gather pastry into a ball. Shape into flattened round on lightly floured cloth covered board. (For Two-Crusted Pie, divide pastry in half and shape into 2 rounds.)
3. Roll pastry into circle 2 inches larger than upside-down plate, with folded cloth covered rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.