| 2 1/2 | cup | flour | |
| 1 | teaspoon | salt | |
| 3/4 | cup | Crisco | |
| 6 - 7 | tablespoon | cold water |
| From Molly O'Neill, NYT Magazine Aug 3, 1997 Yields a tender crust for a 9in double-crust pie. Combine the flour and salt. Using a fork or a hand-held pastry blender, gently work the dry ingredients into the Crisco (Crisco is forgiving with novice cooks). When the mixture resembles cornmeal, make a well in the center and add 6 tbsp of the water. Continue to blend, adding the additional tbsp if necessary, until the dough comes together to form a ball. Divide into 2 balls, pat each into a thick, flat round, cover with wax paper and refrigerate for 1 hour before rolling out. |