Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
1 1/2 cps sifted all-purpose flour
1/2 tsp salt
1/2 cp shortening
4 to 5 tbsp water
1 - Sift flour and salt together in mixing bowl.
2 - Cut shortening in with pastry blender or blending fork until mixture is in pieces about the size of peas.
3 - Add cold water, few drops at at time, tossing mixture with a fork until all flour coated bits of fat are barely dampened.
4 - Turn mixture onto square of waxed paper.
5 - Gather up corners of paper, pressing from the outside to form a compact ball.
6 - Divide dough into 2 parts, for upper and lower crust.
7 - Chill.
8 - Roll ball of pastry out 1/8 inch thick.
9 - Roll lightly from center to outer edges.
10 - Place pastry in 8- or 9-inch pie pan.
11 - Press lightly with fingers to fit into pan.
12 - Trim edge flush with rim of piepan.
13 - Moisten edge.
14 - Roll out upper crust.
15 - Gash with knife in stem-and-leaf pattern or any other simple design to permit steam to escape.
16 - Transfer to filled pie pan.
17 - Trim upper crust with kitchen scissors 1/2 inch beyond pan edge.
18 - Tuck pastry under edge of lower crust.
19 - Crimp the two together between thumb and forefinger to make docorative, protective upstanding finish around pie.
20 - This crimped end seals in juices.
21 - Bake as described in recipe.
Single-Crust Pie: Prepare crust for 1-crust pie. Roll as described. Fit
into pan. Prick bottom in many places with tines of fork. Maker thick,
decorative edge around pie. Bake shell in hot oven (450 degrees F.) 15 minutes.
Use as described in recipes.
Ten-Inch Double-Crust Pie: Make pastry as described for 8- and 9-
inch double crust pies. Use these ingredients: 2 cps sifted all-purpose flour,
1 tsp salt, 2/3 cp shortening, 5 to 6 tbsp cold water.