Pie Crust (Double-Crust Pie)
2 C. All-Purpose Flour
½ tsp. Salt
2/3 C. Shortening (Actually Lard would be better, but I use Lard so seldom that I don’t keep it on hand)
6-7 tsp. Cold Cold Cold Liquid (I mix water and 7-up/sprite together in a C. and toss in a couple ice cubes to keep it cold as I work)
In a mixing bowl, stir together flour and salt. Cut in shortening with a pastry blender until the pieces are the size of small peas. Sprinkle 1 T. of water over part of the mixture; toss it gently with a fork. If you over-toss/mix, the dough will be tough. It should be moist enough to hold together, but not wet. Push that to the side of the bowl. Repeat until all the dough is done. Divide dough in half. Form each half into a ball.
On a lightly floured surface, flatten one ball of dough with your hands. Roll dough with rolling pin from center to edge, forming a circle about 12 inches in diameter. The dough will not usually be uniform in color. It normally has small white striations from the shortening. It is good to keep the rolling pin VERY cold. I’ll keep my marble pin in the freezer, then carefully wipe of condensation and dust lightly with flour before I roll. Transfer the dough by rolling it carefully around the pin, then un-rolling it into your 9” pie pan. Do not stretch. Trim around edge if necessary.
Repeat the same process for the top crust. I find that it is easier to cut my slits/patterns in the crust before I transfer it to the top. Crimp edges of top and bottom crust together. I also usually sprinkle the top of the pie with “Sugar in the Raw” if it’s a sweet pie. Sometimes I will add 1 C. grated sharp cheddar cheese to the flour as I start, to make a cheesy dough for meat/savory pies. This tends to be really sticky, but it tastes good!
A single crust pie (like for lemon meringue or pumpkin or whatever) is made the same way. Use 1¼ C. Flour. Halve all other ingredients.