Plain Pastry Pie Crust

Single Crust:

1 1/2 cups sifted all purpose flour

1/2 tsp salt

1/2 cup lard (or shortening), CHILLED (I prefer lard for the flakiest crust!)

4 - 5 tbsp ice cold water

 

Double Crust:

(This makes ample dough for a double crust, but I'd rather have a little extra than have to struggle with having enough to easily roll out both crusts...Wendy)

 

3 cups sifted all purpose flour

1 tsp salt

1 cup lard (or shortening), CHILLED (I prefer lard for the flakiest crust!)

8 - 10 tbsp ice cold water

Sift together flour and salt.

Cut in lard or shortening until pieces are the size of small peas.

Sprinkle water over mixture 1 tablespoon at a time, tossing mixture after each addition.  Use only enough water so that mixture forms a ball.

Flatten dough (1/2 at a time for double crust) on a floured surface. Roll into a circle about 1/8 inch thick and large enough to cover pie pan and extend 1/2 inch past rim.

For a single crust pie, fold edges of crust under and flute edge with fingers or fork.

For a double crust pie, fill crust, roll out top crust to cover.  Trim edges, fold top crust over bottom crust edge and flute to seal.  Pierce top crust before baking to allow steam to escape.