- 2/3 c + 2 T vegetable shortening (152 g)
- 2 c all-purpose or pastry flour (240 g)
- 1 t salt
- 4 – 6 T ice water
Makes a 10″ single-layer crust with enough excess for mistakes and garnish.
Blend flour and salt together. Cut shortening into flour mixture using pastry blender until pea-sized.
Sprinkle the cold water over the mixture, one tablespoon at a time and toss with fork only until the moisture is evenly distributed.
Gather pastry and press into ball shape, wrapped in plastic or wax paper.
Refrigerate 20-40 min before rolling.