Someone'S Pastry For A Double-Crust Pie (Or Two Pie Crusts)

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   ["Prepare to have the ice water handy by filling a Pyrex measuring cup with water and ice cubes. Set it by your work area, and let it get icy cold.", "Combine flour and salt in a medium bowl.", "With a pastry cutter (or two knives), cut the shortening in until the mixture resembles pea-sized crumbs.", "Take out the pastry cutter and, while stirring with a fork, add 1 Tablespoon ice cold water at a time until the dough is sticky and comes together. If the weather (or your kitchen) is warm/humid, less water will be needed. Be sure you have the consistency you want, because it's very difficult to add more water.", "Form half the dough into a ball with your hands, and flatten the ball into a 1/2"" thickness, rounding the edges.", "Place the dough onto a lightly floured surface (you can place between sheets of wax or parchment paper, if that is easier), and roll into a 10"" circle (roll with your wrists doing the work, not your shoulders. I saw that on a Bobby Flay - Pie Throwdown episode).", "Gently transfer to a 9"" pie plate. Gently press the pastry down into the plate, being sure not to stretch or tear the dough. If it does tear a little, just take some off the edge, and ""patch"" it.", "Create a decorative edge around the top, and cut any extra crust off of the edge.", "Repeat for a second single-crust pie, or fill the bottom crust and top with the second half of this recipe for a double-crust pie.", "Blind bake the crusts or fill and bake as directed in your recipe."]

* Per serving · 4 servings · Values may vary.