Classic Pie Crust

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   1.

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   Combine the flour and salt in a food processor.

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   Add the shortening; pulse the machine on and off until the mixture resembles coarse meal.

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   2.

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   With the machine running, trickle in 4 tablespoons of ice water through the feed tube, until the dough just gathers together.

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   (If the dough seems dry, add up to 1 tablespoon more of ice water, 1/2 teaspoon at a time.)

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   Divide the dough in half, forming each half into a thick disk.

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   Wrap each disk in plastic; refrigerate for at least 1 hour to chill.

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   3.

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    Remove half the dough from the refrigerator and roll it out on a lightly floured work surface or between 2 sheets of wax paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate.

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    (Work quickly, as the dough can become sticky.)

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    With the help of a spatula, gently transfer the dough to a pie plate, pressing it lightly into the plate to fit.

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    If the dough should tear, just press it together gently.

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    Trim the dough, leaving a 1-inch overhang.

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    If making a single-crust pie, turn the edge under and flute it decoratively.

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    4.

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    Repeat for a top crust or for another bottom crust.

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    The circle for a top crust should be 9 inches for an 8-inch pie and 10 inches for a 9-inch pie.

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    5.

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    Follow the individual pie recipes for filling and baking.

* Per serving · 4 servings · Values may vary.