- 1 cup sifted all-purpose flour (sift before measuring)
- 1/2 teaspoon salt
- 1/3 cup shortening
- 2 to 3 tablespoons ice water
Roll dough into a circle about an inch larger than the 9-inch pie plate.
Fit into the pie plate without stretching. Trim off excess edge, leaving about 1/2-inch of overhang. With fingers, build up edge and flute around entire edge. To flute, press left forefinger against inside of pastry rim and pinching the outside with tips of right thumb and forefinger.
For most pies, brush a little butter over the bottom of the crust. For custard-type pies, brush pastry with beaten egg white to prevent the filling from soaking into crust. Chill thoroughly while preparing filling.