Classic Pie Crust

Directions

1. 1
   1.
2. 2
   Combine the flour and salt in a food processor.
3. 3
   Add the shortening; pulse the machine on and off until the mixture resembles coarse meal.
4. 4
   2.
5. 5
   With the machine running, trickle in 4 tablespoons of ice water through the feed tube, until the dough just gathers together.
6. 6
   (If the dough seems dry, add up to 1 tablespoon more of ice water, 1/2 teaspoon at a time.)
7. 7
   Divide the dough in half, forming each half into a thick disk.
8. 8
   Wrap each disk in plastic; refrigerate for at least 1 hour to chill.
9. 9
   3.
10. 10
    Remove half the dough from the refrigerator and roll it out on a lightly floured work surface or between 2 sheets of wax paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate.
11. 11
    (Work quickly, as the dough can become sticky.)
12. 12
    With the help of a spatula, gently transfer the dough to a pie plate, pressing it lightly into the plate to fit.
13. 13
    If the dough should tear, just press it together gently.
14. 14
    Trim the dough, leaving a 1-inch overhang.
15. 15
    If making a single-crust pie, turn the edge under and flute it decoratively.
16. 16
    4.
17. 17
    Repeat for a top crust or for another bottom crust.
18. 18
    The circle for a top crust should be 9 inches for an 8-inch pie and 10 inches for a 9-inch pie.
19. 19
    5.
20. 20
    Follow the individual pie recipes for filling and baking.