Step 1: Make The Crust
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
1 to 4 tablespoons cold water.
Preheat oven to 475 degrees.
Mix flour and salt in a large bowl.
VAMPIE TIP: Double this recipe if you intend to make two pies, or if you'd like to use these for a double-crust pie.
Step 2: Cut Shortening Into Flour Mix
Use two knives and a criss-crossing motion to distribute shortening throughout the mixture.
Continue until mixture breaks up into blueberry-sized pieces.
VAMPIE TIP: It helps to dice your shortening into smaller pieces before dropping them into the flour.
Step 3: Add Water, Toss With A Fork
Pastry will start to clean the sides of the bowl.
VAMPIE TIP: Use the coldest water you have, and add one to two teaspoons more if the mixture's too dry.
Step 4: Gather Pastry Into A Ball
Transfer to a floured work surface. You're now ready to roll out your pastry.
VAMPIE TIP: If you're working with a double recipe, halve the ball into two at this point.
Step 5: Roll It Out
Slowly working from the center of your pastry, roll out into a larger piece.
You know when you've rolled enough if you take your pie plate and set it gently on top, and you can see that the crust is large enough to cover the entire pie plate.
VAMPIE TIP: Freeze your rolling pin to help with rolling out the pastry. A cloth-covered rolling pin is great to use, too.