Ingredients
INGREDIENTS FOR SINGLE-CRUST PIE:1-1/4 cups all-purpose flour1/4 teaspoon salt1/2 cup cold butter, cubed3 to 4 tablespoons ice waterINGREDIENTS FOR DOUBLE-CRUST PIE:2-1/2 cups all-purpose flour1/2 teaspoon salt1 cup cold butter, cubed1/3 to 2/3 cup ice water
Preparation
Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed.
Shape dough into a disk for a single-crust pie. For a double-crust pie, divide dough in half, with 1 piece slightly larger than the other; shape into 2 disks. Wrap and refrigerate 1 hour or overnight.
On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate.
For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions.
For a double-crust pie: Add filling to crust. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
