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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 with the water, one teaspoon at a time. Mix thoroughly with a two-pronged fork after each addition. When all the flour is moistened, gather the dough into a ball.
Roll out the dough into a circle about one-eighth inch thick and about one and one-half inches larger than the pie plate. Chill until ready to use.
© 1966 Craig Claiborne estate. All rights reserved.