3 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 cup cold unsalted butter or vegetable shortening OR you may use a combination of 1/2 cup butter and 1/2 cup shortening
6 to 9 tablespoons ice water
In large bowl, combine flour and salt. Cut or rub in half of the butter or shortening (or combination of both), then the other half. Sprinkle in the ice water, one tablespoon at a time, over mixture. With a fork, toss mixture together. Continue until the dough is just moist enough to hold together when pressed. Gather into a ball, wrap plastic wrap, and chill for at least 1 hour.
Roll the dough out on a lightly floured surface until it is about 1/8-inch-thick and about 2 inches larger than the diameter of your pie plate. This gives you enough to make a good high rim (single crust shell) or to match with the upper crust (double crust bottom). Keep chilled until ready to use. The pie dough can be made up to a month ahead of time, and frozen until needed.
Makes enough dough for 1 double crust pie or enough dough for 2 single crust pies.
Date: February 3, 2002