Combine flour and salt in mixing bowl.
Cut in chilled Crisco
by slicing small pieces with a pairing knife and drop them
on the flour.
If you are using a bar of Crisco simply place it in the
bowl with the flour and salt and use the pastry cutter to cut up the bar
Use a pastry
cutter to work the Crisco into the flour turning the bowl and scraping the
sides until the clumps are the size of small peas.
the ice water, 1 Tablespoon at a time.
Tablespoon, mix in the water gently with a fork.
you have added 5 Tablespoons of iced water.
When it's just right the dough
will feel cold and slightly moist.
Test the dough
by picking up a small handful and gently squeeze it. If it sticks together it's perfect.
If it's still
too crumbly, add 1/2 Tablespoon of iced water.
the mixture with a fork and test again.
overworking the dough so you don't end up with a tough dough.
Don't add too
much iced water, or you'll get sticky dough. [I attempt to keep the pie
crust dough to dry]
should be just moist enough to hold together when squeezed gently in your
hand. It should not be sticky.
Dump the dough
onto pastry cloth
Pick up the
four corners of the pastry cloth and use it to shape the dough into a ball.
Cut the ball
in half and shape both halves into balls.
ball in a 1 gallon Ziploc bag or wrap in plastic wrap.
the outside of the bag, squeeze the dough all together into a slightly flat disk shape.
air out and refrigerate the dough for one hour.
It needs to
rest in the fridge so the flour will absorb the water and the dough will
relax and become easier to work.
roll out the dough by lightly flouring a pastry cloth and wood rolling pin.
Keep the rolling pin dusted with flour.
Remove a disk
of dough and place it on the pastry cloth.
dough slightly with your hands
Dust the top
of the dough lightly with flour
from the middle rotating the dough 1/4 turn after every roll.
pin can be rolled in a curving motion over developing cracks.
rolling and rotating until the dough.
Place the pie
plate upside down on the dough to see if it's big enough.
The dough should
be at least 2 inches wider in diameter than your pie plate and 4 inches
wider if your
dish is very deep.