Pie Crust

By thomas - 05:03:00

2 cups all-purpose flour, sifted
1 teaspoon salt
2/3 cup butter or 2/3 cup shortening (we used Crisco)
5 -7 tablespoons cold water


In a large bowl, whisk together the flour, salt, and sugar.

 Add half of the cold, cubed butter and rub the butter and flour between your fingers until it resembles coarse sand. Add the second half the cubed butter and rub in into the flour, but leave it in larger pieces (approximately the size of your thumbnail). Add four tablespoons of water and mix the dough together until uniform. Gradually add more water, one tablespoon at a time, until the dough holds together when squeezed in your hand. Place the dough on parchment paper and use the paper to press the dough into a disk. To make the dough uniform, fold the dough in half, using the paper. Press down and fold in the opposite direction. Repeat until the dough appears uniform. Shape into a disk, wrap in plastic wrap, and chill for at least a half hour (or up to 2-3 days). Cut the dough in half (or a 60/40 ratio if creating a lattice top). On a lightly floured surface, roll out the dough into a 14" round for a 9" pie pan. For a pie, wrap dough lightly around a rolling pin and transfer to the pie pan. Gently press dough into the bottom and sides of the pan. Trim the dough to allow a 1" overhang. Depending on the recipe you are using, the directions will vary from this point onward. * Increase salt to 1 teaspoon if using unsalted butter.

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