How to Make a Pie Crust

To make the pie crust:

1. Preheat oven to 450 degrees. Sift the flour and salt together into the bowl of a food processor; add shortening and pulse until pieces are the size of small peas.
2. Sprinkle 1 tablespoon of the cold water over part of the mixture. Pulse again. Repeat until all the mixture is moistened and just holds together when pressed with fingertips. Divide and form into two balls.
3. Flatten one ball onto a lightly floured surface by pressing with palm of hand three times across in both directions. Roll from center to edge until 1/8-inch thick.

To bake a single pie crust:

1. Fit pastry into pie plate; trim 1/2 to 1-inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand.
2. Prick bottom and sides well with fork. (If filling and crust are baked together, do not prick crust.) Bake until golden brown, about 10 to 12 minutes.

To bake a lattice-top pie:

1. Trim lower crust 1/2 inch beyond edge of pie plate. Roll remaining dough 1/8-inch thick. Cut strips of pastry 1/2 to 3/4-inch wide with pastry wheel or knife.
2. Lay strips on filled pie at 1-inch intervals. Fold back alternate strips as you weave cross strips. Trim lattice even with outer rim of pie plate; fold lower crust over strips, Seal; flute edges. 

To bake a double-crust pie:

1. Lay one pie crust in bottom of 9-inch pie pan, trimming away excess dough from the edge of the pan. Fill with pie filling.
2. Cut slits in top crust. Lift pastry by rolling it over rolling pin; then unroll loosely over well-filled pie. Trim 1/2 inch beyond edge. Tuck top crust under edge of lower crust. Flute edge of pastry as desired.