| 1 | *note: if using vegetable shortening, it should be chilled. |
| 2 | In a large bowl, sift the flour and salt. |
| 3 | Cut the chilled butter and margarine into 1 tablespoon bits and add to the flour. |
| 4 | With a pastry cutter, work flour and shortening together until mixture resembles coarse meal. |
| 5 | Add the ice water little by little, pressing the pastry together into a ball. |
| 6 | Wrap and chill for at least 1 hour. |
| 7 | (it is important to work the pastry as little as possible. |
| 8 | Don"t overhandle. |
| 9 | A secret to light, flaky pastry is to keep the mixture cool, add as little water as possible, and mix only as much as necessary). |
| 10 | If pastry has been chilled for a long time, let it sit at room temperature for at least 15 minutes before rolling. |
| 11 | Lightly flour a pastry board, marble counter, or kitchen counter. |
| 12 | Divide the pastry in half. |
| 13 | Pat each piece of pastry into a flat round. |
| 14 | Lightly flour rolling pin. |
| 15 | Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface. |
| 16 | Using pie plate as a guide, measure rolled-out pastry ~ it should be slightly larger than the pie plate and 1/8-inch (2 mm) thick. |
| 17 | Fold rolled pastry circle in half so you can lift it more easily. |
| 18 | Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edges. |
| 19 | Do not trim the pastry yet. |
| 20 | Fill the pie with filling. |
| 21 | The roll out the second crust in the same manner as for bottom. |
| 22 | Fold circle in half and with a sharp, pointed knife cut little vents in a decorative pattern. |
| 23 | Place folded pastry on one half the pie. |
| 24 | Unfold, pressing top and bottom pastry together. |
| 25 | Trim edges with scissors, leaving a ?inch (1 cm) overhang. |
| 26 | Fold bottom pastry overhang over top and press firmly to seal. |
| 27 | Crimp rim, using fingers or the tines of a fork. |
