1 1/2 cups unbleached all-purpose flour
3/4 tsp. salt
1/2 cup cold unsalted butter or vegetable shortening (such as Crisco)
3-5 tablespoons ice water
In a large bowl, combine flour and salt. Cut or rub in half of the buter or shortening, then the other half. Sprinkle 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 in plastic wrap, and chill for at least 1 hour.
Take dough from the refrigerator, and roll out on a lightly floured surface until it is about 1/8-inch thick, and about 2 inches larger in diameter than your pie plate. This gives you enough to make a good high rim for a single crust shell. Keep the dough chilled until ready to fill. The dough can be chilled for up to a month, and frozen until needed.
Makes 1 crust for a single crust pie.
Date: February 3, 2002