Basic Pastry Dough
- In a medium mixing bowl stir together the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. Use dough for single-crust pie or pie shell, or use to make dumplings. Makes 8 servings as a pie shell (or 4 dumplings).
From the Test Kitchen
Seal dough in moisture- and vapor-proof wrap, label, and freeze for up to 3 months. To use, let dough stand at room temperature about 1 hour or until thawed. Continue as directed in individual recipes.