Basic Double-Crust Pie Pastry

Prep: 30 mins
Cooking: 12 mins for partially or fully baking, if necessary
Other: Up to 2 days for chilling (optional)
Total: 30 mins, plus 12 to 18 mins for baking, if necessary, and up to 2 days for chilling (optional)

Ingredients

Hand method: Combine the flour and salt in a mixing bowl and toss together. Drop in the shortening or butter (in pieces). With your fingertips, 2 knives or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water 1 tablespoon at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass. With floured hands pat the dough into2 smooth cakes, one jsut lsightly larger than the other. The dough is now ready to use. For convenience it may be wrapped in plastic wrap and refrigerated for up to 2 days.

Food processor method: Because the food processor works so fast, it is very easy to overblend basic pastry, which results in a tough crust. With the metal blade attached, place the flour, salt and shortening (in one lump) or butter (in pieces) in the work bowl. Process with 15 rapid off-on pulses; the mixture should look light and dry and will resemble tiny, irregular flakes and crumbs. Add 4 tablespoons water and process again in 5 rapid off-on pulses. Add 2 more tablespoons water and process in 3 rapid pulses. The dough should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute, and the dough should not form a ball; it should remain a rough, shaggy mass. Remove from the processor. With floured hands pat the dough inot 2 smooth cakes, one just slightly larger than the other. The dough is now ready to use. For convenience it may be wrapped in plastic wrap and refrigerated for up to 2 days.

Roll out the larger piece of dough on a floured surface until it is about 1/8 inch thick and 12 inches in diameter, or about 2 inches larger than the top of the pie pan. Try to keep the dough as round as possible. Transfer the rolled-out pastry to the pie pan, using the rolling pin as an aid. Pat the pastry in around the edges to fit the pan's shape. Roll out the remaining pastry for the top crust and set it aside on waxed paper. If you are making a lattice top, cut the top crust into strips as shown in the video technique.

After filling the pie as directed in the recipe, brush the rim of the bottom crust with water. Lay the rolled-out top crust over the pie and trim the pastry with kitchen scissors so you have about 2 inches of overhang. Press firmly around the rim to seal the crusts together, then fold the overhang under itself to make an upstanding edge. Flute the edge. Cut 4 or 5 slits in the top crust so steam can escape.

Makes 1 nine-inch double-crust pie.