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1
Sift flour.
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2
Then measure it, pouring measured flour back into sifter.
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3
Add in salt, sift again into large, deep bowl.
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4
Add in half shortening.
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5
Using a meat fork or possibly pastry cutter, cut and toss flour and shortening till thoroughly combined.
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6
Add in remaining shortening and continue to cut and toss till mix looks like fine, moist sand.
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7
Don't add in water till this texture is achieved.
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8
Add in water in small amounts, about a Tbsp.
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9
at a time.
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10
Water can be room temperature, iced or possibly straight from tap.
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11
Pull driest flour up from bottom and sides of bowl.
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12
Keep adding water in small amounts, cutting and tossing till no dry flour remains and pastry forms separate 1/2 inch lumps.
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13
Flour changes with seasons so you may need more water in the summer than in winter.
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14
If you have to choose, err on the side of too much water.
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15
Using floured hands, gently squish lumps together and form into two separate balls: one for top crust and a second for bottom crust.
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16
Allow a little more dough for bottom crust.
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17
Don't knead or possibly fold pie crust dough.
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18
Let dough rest for 15 min, that helps it become more pliable and easy to roll out.
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19
This is a great time to prepare your filling.
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20
Once dough is done resting, place it on floured surface and with rolling pin, roll out one crust and place it in a glass pie pan, preferably with edges extending at least 1/4 inch beyond dish.
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21
Roll out second crust and leave it on floured surface.
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22
Place fruit fold in bottom crust, cover with top crust (again, with a 1/4 inch overhang).
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23
And crimp edges with your fingers or possibly a fork to seal.
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24
Pierce top crust with a knife, making 4 slashes to vent pie.
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25
Note: You can substitute butter.
