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Plain Pastry

1 1/4 cups pastry flour 1/4 teaspoon salt 1/3 to 1/2 cup butter 1/4 cup ice water Mix in the order given.

All the materials must be as cool as possible. Sift the salt into the flour. Rub in the butter with a knife, spoon or the tips of the fingers. Add the ice water a little at a time, making soft tiny masses. Then press these little masses together. Toss upon a floured board, and roll out with as little manipulation as possible. It should be rolled in one direction only, not back and forth, and on one side only.

If two crusts are used, the lower one should be moistened around the edge with cold water, then a half-inch strip of pastry should be placed around the edge of the under crust. This strip should also be moistened, and the upper crust placed over the pie and pressed slightly around the edge.