Created by Sue Lau on March 1, 2013
Step 1: Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down.
Step 2: Combine flour and salt.
Step 3: With a pastry blender or two knives, cut in vegetable shortening/lard and cold butter until uniform; mixture should be fairly coarse.
Step 4: Sprinkle with water, a tablespoon at a time; toss with a fork.
Step 5: Work dough into a firm ball with your hands; divide dough into two parts and press into flat circles with smooth edges.
Step 6: On a lightly floured surface, roll bottom crust to a circle about 1 1/2" larger than inverted pie plate.
Step 7: Gently ease dough into pie plate; trim edge even with plate and add filling.
Step 8: Moisten rim of bottom crust with water.
Step 9: Roll top crust the same way and lift onto filled pie; trim 1/2" beyond the edge of pie plate.
Step 10: Fold top edge under bottom crust and flute with fingers or fork.
Step 11: Prick or slit top crust to allow for escape of steam; bake according to time and temperature recommended for filling used.