1. Whisk flour with salt in a large bowl. 2. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces. 3. Stirring briskly with a fork, drizzle ice waterover flour mixture until pastry holds together, sprinkling dry spots with more water, if necessary, 1 tbsp at a time. 4. Divide pastry in half, pressing into discs. 5. On generously floured surface, roll 1 disc out to a scant 1/4 inch thickness. 6. Roll around rolling pin; unroll over 9 inch pie plate, gently pressing dough to fit. 7. Trim, leaving 3/4 inch overhang. 8. Roll out remaining pastry for top to a scant 1/4 inch thickness& transfer to a rimless baking sheet. 9. Refrigerate pie shell& pastry top until firm, about an hour. 10. Use for your favourite summer fruit pie. ---------------------------------------------------------------------------
Nutrition
Ingredients
