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Basic Pie Dough for a Double-Crust Pie

Ready In: 45 Minutes

Prep Time: 15 Minutes

Serves 4

3 cups all-purpose flour
1 tsp salt
1 cup very cold, unsalted butter, vegetable shortening or lard or a combination, cut into small pieces
8 tablespoons Cold water (ice water)

In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other.
Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust.
Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.