pie crust

from mom / julia child
2-crust basic recipe:(for easier rolling w/1 crust)1 crust(in theory)
2c. sifted flour (yes, before measuring)1 1/4 c.1 c.
1/2 tsp. salt1/4 tsp. fat+1/4 tsp.
2 pinches sugar1 fat pinch+1 pinch
8 T. (1/4 lb.) butter5 T.+4 T.
3 T. chilled shortening (Crisco)1 T. 2 t.+1 1/2 T.
(4-) 5 T. cold water3 T.+2 1/2 T.

Blend well dry ingredients. Cut in fat; blend with two knives or fingertips until the whole looks like couscous or oatmeal flakes -- fat well rubbed into flour mixture. Pour cold water over and blend by scooping bits of mixture to wet them.

Turn onto lightly floured board and smear with heal of hand a few times to finish blending (do NOT over work piecrust; makes it tough). For 2-crust recipe, at this point split in half and wrap (each half or all) with plastic wrap and chill a bit. (I sometimes skip the chilling, but it makes it a bit more delicate to work with.)

Lightly flour board; place crust on the flour and then turn (so it is floured on both sides). Roll, turning a bit as you roll (to keep from sticking to board [and it will stick!]). Place in greased pie pan. For fruit pies, etc., add filling. For partially baked crusts -- as quiche -- prick with fork and bake at 400 for 10 - 12 min. Orthodox way: prick with fork, line with greased aluminum foil and dried beans [which you've had for twenty-plus years], bake 8 - 9 min., remove foil, bake another 2 -3 min.; that way the sides are less likely to collapse.