Basic Pie Pastry
|Sifted all purpose flour||2 Cup (32 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs) (Approximately)|
1. Sift together the flour and salt.
2. Using a pastry blender or two knives, chop in the shortening until the mixture resembles coarse cornmeal.
3. Sprinkle water slowly over the top of the flour, while tossing the mixture up from the bottom of the bowl with a fork. After about three-quarters of the water has been added, press the dampened part of the dough into a ball and set aside. Add only enough water to dampen the remaining flour mixture. Press all the dough together and divide into two portions, one slightly larger than the other. If the kitchen is hot, chill the dough for one-half hour before rolling.
4. Place the larger ball of dough on a lightly floured pastry cloth or board, pat in all directions with a floured rolling pin and then roll from the center out in all directions, loosening the pastry and reflouring the cloth and rolling pin as necessary. Roll into a round one-eighth inch thick and two inches larger in diameter than the top of the pie pan.
5. Fold gently into quarters, place in the pan and unfold. Fit the dough into the pan loosely and press against the pan without stretching it. Trim the edge slightly larger than the outside rim of the pan. Add desired filling.
6. Stack the pastry trimmings on the remaining dough and roll until about one inch larger than the top of the pan. Fold gently into quarters and cut several small gashes to allow steam to escape.
7. Moisten the rim of the lower crust, place top crust on the filled pan and unfold. Do not stretch the pastry. Tuck the rim of the top beneath the edge of the undercrust and flute with the fingers, making a tight seal.
8. Bake for the filling used.