This makes a fork-tender, delicately crisp crust that does not crumble
1 c. sifted flour
½ c. plus 1tblsp. shortening or ⅓ c. lard
2 to 2 ½tblsp. cold water
Combine ingredients as directed for Pastry for 2-Crust Pie, traditional method. Shape 1 smooth ball of dough. Makes enough for one 8 or 9" pie shell or top crust for 1½-qt. casserole.
To Make Pie Shell
Unbaked: On lightly floured surface roll Pastry for 1-Crust Pie. Roll it lightly from the center out in all directions to ⅛" thickness, making a 10 to 11" circle. Fold rolled dough in half and ease it loosely into pie pan, with fold in center. Gently press out air pockets with finger tips and make certain there are no openings for juices to escape.
Fold under edge of crust and press into an upright rim. Crimp edge as desired. Refrigerate until ready to fill.
Baked: Make pie shell as directed for Unbaked Pie Shell, pricking entire surface evenly and closely (¼ to ½" apart) with a 4-tined fork. Refrigerate ½ hour. Meanwhile, preheat oven. Bake pie shell in very hot oven (450°) from 10 to 15 minutes, or until browned the way you like it. Cool before filling.