How to Make Single & Double-Crust Pie Pastry

Combine flour and salt in a bowl. With a pastry blender or two knives, cut in shortening until dough is crumbly (about the size of small peas).

Sprinkle 1 tablespoon ice-cold water over mixture and toss gently with a fork. Repeat until dry ingredients are moist and mixture forms a ball.

On a floured surface, shape dough for single-crust pie into a ball. For a double-crust pie, divide dough, with one portion slightly larger than the other, and shape into balls. Flatten balls into a circle, pressing together any cracks or breaks. Wrap in plastic wrap and chill for easier handling if desired.

On a lightly floured surface and with a floured rolling pin, roll dough into a circle from center of pastry to edges. Shape it 2 in. larger than the pie plate, and about 1/8 in. thick. For a double-crust pie, use the larger of the two balls for your bottom crust.

Roll pastry loosely around rolling pin. Position dough over edge of pie plate and unroll. Allow the pastry to ease into the plate. Do not stretch it to fit. With kitchen shears, trim pastry 1/2 in. beyond edge of pie plate for a single crust, even with the edge for a double crust, or 1 in. beyond edge for lattice crust.

Roll second portion into a 12-in. circle about 1/8 in. thick. Transfer pastry as in step 5. Unroll dough over filling. With a knife, cut slits in top to allow steam to escape while baking.

With kitchen shears, trim top pastry 1 in. beyond the edge of the plate. Fold top pastry over bottom pastry.

Position thumb on inside of rim. Position thumb and index finger of other hand on the outside edge and pinch pastry around the thumb to form a V shape and seal dough together. Work your fingers around the entire crust to seal it completely.