The Best Pastry Crust
Forget the shortening when making this quick and simple butter-based pie crust recipe, which makes the ideal base for both sweet and savory tarts and pies.
In a big bowl, combine salt and flour.
Using a pastry blender, blend in butter until the mixture resembles fine cornmeal.
Slowly add water while kneading the dough into a firm ball.
If the dough is too dry, add more water; if it’s too moist, more flour.
Divide the batter in half, equally.
On a work surface that has been lightly dusted with flour, roll out the dough halves into rounds until the desired thickness is achieved.
A 9-inch pie pan should have one round pressed into the bottom.
Use the other round to make a separate bottom crust or as a top crust.
Bake as directed by the filling’s recipe.