1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter or shortening, chilled
3 tablespoons ice water
METHOD
Whisk the
flour and salt together in a medium size bowl. With a pastry blender, cut in
the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3
tablespoons ice water over flour. Toss mixture with a fork to moisten, adding
more water a few drops at a time until the dough comes together.
Gently
gather dough particles together into a ball. Wrap in plastic wrap, and chill
for at least 30 minutes before rolling. This recipe will produce enough dough
for both top and bottom crusts on a 9 inch pie pan.
To form
top and bottom layers, sprinkle a wooden cutting board with 1 tablespoon of
flour and spread evenly. Cut the ball of dough in half, round one half and
press down on the center of the floured board with your hands to form a
flattened disk. Turn this over, spreading flour over the board again, and begin
rolling the dough out. If it sticks to the rolling pin, dust with a bit more
flour. Turn the crust over and continue to roll into a large circle, making
sure you are always rolling into flour covered board. Always roll from the
center towards the outer edges.
Use the
pie pan to judge when the dough is big enough, exceeding the size of the pan by
1 inch on all sides. Place this into the pie pan, trim the edges, and prepare
the top crust in the same manner. `Follow the directions in the pie recipe about
what to do with both crusts.
SAVORY CRUST
f you are
making dough for something other than a pie, or if you wish to add a little
spice to your pie dough, add up to 2 tablespoons of dried herbs or spices to
the dough along with the flour and salt. Basil, thyme, oregano, tarragon,
paprika, cinnamon and a little powdered ginger should all work. If you are
really brave, try a bit of ground lemon peel.
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