Making Pie dough by Hand

Measure the flour, sugar and/or salt into a large mixing bowl; sifting is optional but does help make a lighter, more thoroughly mixed dough. (I often measure the dry ingredients into a mixing bowl, without sifting, then give them a quick stir with a large spoon or whisk to aerate them.) Next, add the shortening and/or butter; it should be cold. Using 2 table knives, a wire pastry blender or just your fingertips, cut the shortening into the dry ingredients, rubbing the flour into the bits of shortening so that you form a crumbly mixture with pieces about the size of small peas. These flour-coated bits of fat will help keep the pie dough flaky as it bakes. Don’t overblend—the mixture shouldn’t be completely homogenous.