Ingredients
- Single-Crust Pie
- 1 l/3 cups (6.13 wt. oz.) all-purpose flour plus extra for dusting
- 1/2 tsp. salt
- 1/2 cup (4 wt. oz., 1 stick) cold unsalted butter, lard, or vegetable shortening, diced(or a combination of butter and shortening equal to 1/2 cup)
- 1/4 cup (2 wt. oz.) ice water, or as needed
Preparation
Step 1
1. Stir together the flour and salt with a fork to blend.
2. Cut the fat into the flour using a food processor, pastry blender, or 2 knives.
Leave some bits of fat in larger pieces, about the size of a small pea, for a
crisp and flaky texture in the baked crust.
3. Drizzle a few tablespoons of the ice water over the surface of the flour mixture
and quickly rub the water into the flour. Continue to add the water, a
tablespoon or so at a time, just until it holds together when you press a
handful of it into a ball.
4. The dough should be evenly moist, not wet, and shaggy or rough in
appearance.
5. Turn the dough out onto a lightly floured work surface. Gather and press the
dough into a ball. Pat the ball into an even disk, wrap well, and let chill in the
refrigerator for 20 minutes.
6. Unwrap the dough, place it on a lightly floured work surface, and scatter a
little flour over the top. (Alternatively, place the dough between sheets of
parchment or waxed paper.) Roll out the dough into an even round about 10
inches in diameter. It should be about % inch thick.
Source: Baking at Home, p. 116