Difficutly: easy
Time: 30 Min
Portion: 1 serving
Ingredients:
Directions:
1. In a bowl, mix 1 cup flour and the salt (for single crust) or 2 cups flour and the salt (for double crust). Add butter and shortening and, with a pastry blender or your fingers, cut in the fats or rub in with your fingers until the largest pieces are pea-size.
2. Sprinkle 3 tablespoons water (for single crust) or 6 tablespoons water (for double crust) over flour mixture. Stir with a fork just until evenly moistened. Gently squeeze about 1/4 cup of the dough into a ball; if it won't hold together, crumble lump back into bowl and sprinkle with more water, 1 tablespoon at a time; stir with a fork until evenly moistened.
3. With lightly floured hands, gently squeeze dough into a ball. For double crust, divide in half and shape each half into a ball. Pat dough into a smooth 4-inch-wide round (2 rounds for double crust). Wrap dough in plastic wrap and chill until slightly firm, 15 to 30 minutes.
4. Lay dough (1 round for double crust) on a lightly floured surface. With a floured rolling pin, roll gently and evenly in short strokes from center of dough outward to form a 12-inch-wide round. If edges split while rolling, push them back toward center to make round relatively smooth. Occasionally slide a long metal spatula under dough and lift, dusting flour beneath to prevent sticking.
5. Fold the dough round in half, lift it gently without stretching, and lay the folded edge across the middle of a 9-inch pie pan. Unfold and ease dough into pan without stretching. With scissors, trim dough edge evenly 3/4 inch beyond pan rim.
6. For a single-crust pie: Fold dough edge under itself, flush with pan rim. To flute, press down with your thumb and first finger on dough rim to make indentations; at the same time, press against dough edge with 1 finger of your other hand, pushing it between your fingers on the rim. Repeat indentations side by side around rim. Bake or fill crust as recipe directs.