• 1-1/3 cups all-purpose flour
• 1/2 level teaspoon salt
• 1/2 level cup lard or shortening
• 3 tablespoons cold water
• 2 level cups all-purpose flour
• 1 level teaspoon salt
• 3/4 level cup lard or shortening
• 5 tablespoons cold water
To Make Crust:
Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in lard using pastry blender, or 2 knives, until all flour is blended and mixture forms pea-size chunks. Sprinkle with water, 1 tablespoon at a time.
NOTE: Some brands of flour may require more water.
Toss lightly with fork until dough forms a ball. Press between hands to form 5- to 6-inch “pancake.” For double crust, divide dough into 2 equal balls and proceed.
For Traditional Rolling Technique:
Lightly flour rolling surface and rolling pin. Roll dough into circle with light, even strokes. Trim pastry 1 inch larger than inverted 9-inch pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Fold edge under and flute with finger.
For Easy Rolling Technique:
Flour dough slightly. On dampened countertop, roll into circle between 2 sheets of wax paper. Peel off top sheet. Trim pastry 1 inch larger than inverted 9-inch pie plate. Flip pastry onto pie plate. Remove other sheet and press pastry to fit. Fold edge under and flute.
For Baked Pie Shell:
Preheat oven to 425 F. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake for 10 to 15 minutes, or until lightly browned. For recipe calling for unbaked pie shell, proceed as recipe directs.