One 9 Inch Pie Crust
1-1/2 cups Flour
1/2 teaspoon Salt
1/4 cup Butter or Margarine
4 teaspoons cold Water
Recipe for a Double Crust Pie
2-1/4 cups Flour
3/4 teaspoon Salt
3/4 cup Butter or Margarine
7 teaspoons cold Water
Directions
Hand Method:
Combine the flour and salt in a mixing bowl and toss together.
Drop in the butter.
With your fingertips, 2 knives, or a pastry blender, blend the ingredients
together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs.
Sprinkle on the water, 1 tablespoon at a time stirring gently with a fork
after each addition.
Add just enough water for the dough to form a rough mass.
With floured hands pat the dough into a smooth cake (or 2 cakes 1 slightly larger than the other)
Food Processor Method:
With steel blade attached, place the flour, salt and butter (in 1 lump) in the work bowl.
Process with 15 rapid on-off pulses. The mixture should be crumbly.
Add 2 tablespoons
of the water (4 tablespoons if you are making a double crust) and process again with 5 rapid on/off pulses.
Stop and feel the dough. If it is not damp enough to work with add more water, 1 tablespoon
at a time, processing for an instant after each addition.
NOTE: The dough should not form a ball , it should remain a "shaggy" mess.
