2 c. all-purpose flour
1/4 tsp. salt
1/2 c. acceptable butter (1 stick)
7 to 9 tbsp. ice water

Makes two 9-inch pie shells or 1 deep-dish pie shell and top crust.

In a large bowl, combine flour and salt. Using a pastry blender, lightly cut the butter into the flour until the mixture resembles coarse meal. Add water, a few tablespoons at a time, and mix lightly and quickly until pastry forms a ball.

Divide pastry into two balls and form into two flat circles about 1--inch thick. Cover with plastic wrap and refrigerate at least 1 hour.

On a floured surface, roll each ball into a 12-inch circle. (The pastry can be rolled between sheets of floured wax paper or on a pastry sheet). Place pastry in pie dish. (Folding the pastry in half before lifting helps prevent stretching or tearing). Trim or flute the edges and prick the bottom of each shell lightly with a fork.

For a baked pie shell (to be filled later), bake in a preheated 400 degree oven. For a partially baked crust, bake 8 to 10 minutes. For a fully baked crust, bake 10 to 15 minutes, or until edges are light brown.

To prevent the crust from puffing up or losing shape during baking, cover pastry with wax paper and weigh it down with dried beans or an aluminum-foil pie plate.