Cut cold fat into flour, bind with ice water, and roll out for pie shells or tops.

Steps

1. Sift then measure flour; add salt then cut in the cold hard fat with two knives or a pastry blender until fat is the size of peas.
2. Add ice water gradually and toss with a fork to mix. Add just enough water to bind the mixture.
3. Form into 2 balls and chill. Each ball forms a shell or a top of a pie.
4. Roll out on a lightly floured board to 1/8 inch thick, round. Roll in one direction only; do not turn over.
5. Lift and sprinkle flour to prevent sticking.
6. Place pastry in dish to fit up to the top of the side. Prick with a fork.
7. Use second ball of dough to roll out for top of pie. Place filling in pie shell, wet edge of pie shell then lay top pastry over pie and seal edges with a fork dipped in flour.
8. Prick top to allow steam out. Bake at 425°F or Regulo 8. Recommended fillings: apple, raisin, ground beef. One-shell pie is used unbaked for custard pies and first baked then filled for lemon or lime pies.