- 1 cup sifted flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 2 tablespoons water
Combine flour and salt in a bowl. Cut in shortening, using a pastry blender or fork, until the mixture is the consistency of corn meal and small peas. Sprinkle cold water, a little at a time, over different parts of the mixture.
Toss together lightly with a fork. Place dough on waxed paper. Knead three times. Press into a ball. Let stand at room temperature for 15 minutes. Lightly flour pastry cloth or board and covered rolling pin.
Roll dough into circle /8-inch thick. (To measure, invert pie pan on dough; pastry should extend I V4 inches beyond edge of pan.)
Fold pastry in half; lay fold in center of pan; unfold. Fit pastry into pan. Do not stretch pastry. Press with fingertips from center out to remove air bubbles. Fold edge of pastry under to fit rim of pie pan. Flute edge with fingertips.