Recipe(tried): Pastry Dough for Double-Crust Pie (using shortening)

This basic pastry dough is the one I use most often for pie crusts. Beyond a recipe, though, this is one place where the outcome depends more on mixing and handling technique than on the ingredients used to make it.

Find a rolling surface that works best for you. Some people like to use a plastic wrap-covered surface to roll the dough. I prefer a well-floured dish towel. A stocking cover for the rolling pin helps me, too. Others use bread boards, pastry cloths, and some even roll directly on the countertop.
Roll in one direction only - not back and forth - from center to edges.
Avoid re-rolling the dough, which toughens it.
Avoid stretching the dough while transferring it to the pie plate.

PASTRY FOR DOUBLE-CRUST PIE

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening (or lard)
6 to 7 tablespoons cold water

In a mixing bowl, stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas.

Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. (You may not need all of the water, depending on the moisture content of the flour and the humidity of the room. Use only enough to make the dry ingredients adhere when tested by gently pressing between the fingers.)

Divide dough in half. Form each half into a ball. On a lightly floured surface, flatten one ball of dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter.

Wrap pastry around rolling pin. Unroll onto a 9-inch pie plaate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate.

For top crust, roll remaining dough. Cut small slits to allow steam to escape.

Fill pastry in pie plate with desired filling. Place top crust on filling. Trim top crust 1/2 inch beyond edge of plate. Fold top crust under bottom crust; flute edge.

Bake as directed in individual recipes.