1 c. all purpose flour, plus more for dusting
1/2 tsp salt
1/3 c. + 1 tbsp shortening OR butter OR margarine
2 to 3 tbsp cold water
Total Time: Without baking: 50 minutes; With baking: 1 hour
Notes: You can use any of the fats listed or others if preferred. The fat should be solid at room temperature.
In a medium bowl, mix flour and the salt. Cut in the fat using a pastry blender or by pulling two knives in opposite directions, until particles form about the size of small peas. Begin sprinkling the cold water in 1 tablespoon at a time and tossing with a fork until all flour is moistened and pastry leaves the side of the bowl (add more water if necessary.) Gather pastry into a ball in the bowl and dump on a floured surface. Flatten the ball into a round, keeping all the ingredients together. Wrap the round in plastic wrap and refrigerate until dough is firm, cold and pliable (about 45 minutes).
On a well floured surface, begin rolling the pastry dough into a round about two inches larger than the pie pan. Once the correct size, carefully fold or roll over the rolling pin the pastry into the pie pan. Carefully press into the crease. Pinch and crimp along the top, removing any excess dough as needed. Prick bottom of the pastry with a fork.
If baking: Heat oven to 475 F (245 C). If worried about the pastry rising, place parchment paper in the pan and use pie weights or about two cups of dried lentils or beans in the center to weigh down the pastry. It should be fine with the holes on its own. Bake for 8 to 10 minutes or until the crust is golden brown. Allow to cool and then use as desired.
2 2/3 c. all purpose flour
1 tsp salt
1 c. shortening OR butter OR margarine
5 to 6 tbsp. cold water
Total Time: 50 minutes
Notes: The method is the same as above. After refrigeration, split the crusts into two even halves and roll out. You should not bake the crust before adding the filling. When folding the crusts together, use the bottom crust to seal the filling.