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By Craig Claiborne
Sift the flour and salt into a mixing bowl. Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse cornmeal.
Sprinkle the water, one tablespoon at a time, over the mixture. Use only enough to dampen the flour. Mix lightly with a fork until flour is moistened. With the hands, gather dough into a ball.
Roll out half of the dough on a lightly floured board to a circle one-eighth inch thick and about one and one-half inches larger in diameter than the pie plate.
Roll out the rest of the dough into a circle about one inch larger in diameter than the pie plate. If the dough is not to be used at once, chill until ready to use.
© 1966 Craig Claiborne estate. All rights reserved.