TWO-CRUST PIE (8 OR 9 INCH)
Steps:
- Add flour and salt to bowl. Cut in butter thoroughly.
- Sprinkle in water, 1 tablespoon at a time, until flour is moistened and dough almost cleans side of bowl.
- Shape dough into two flattened rounds. Place one round on lightly floured surface. With floured rolling pin, roll dough 2 inches larger than pie pan.
- Fold dough into quarters and unfold in pie pan. Add desired filling. Trim edges overhanging beyond 1/2 inch of pan.
- Roll second round of dough and place on top of filling. Trim edges overhanging beyond 1 inch of pan. Cut slits in top dough.
- Fold and roll top edge under bottom edge, pressing the rim to seal, then flute.
- Cover edge with 2-3 inch strips of foil. Remove foil for last 15 mins of baking. Bake as directed in recipe.
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