• In a mixing bowl, whisk together flour and salt.
• Cut cold butter or shortening into small cubes.
• With a pastry cutter (or fork), cut butter/shortening in the flour until the dough pieces are coarse crumbs, about the size of peas
• Sprinkle 1 Tbsp water over the crumble and gently toss with a fork.
• Repeat by tablespoons until the water is gone.
• Check your dough to see if it is ready or if it needs more water ( should be tacky and hold together)
• If it is crumbly and falling apart, add a few drops more water. Do not overmix. ( You don't want the bits of butter to melt.)
• Form it into a ball and cover with plastic wrap, and refrigerate.
• Chill for 4 hours or overnight.
• Flour your surface as well as your rolling pin. Roll from the center out, working in all directions.
• Don't overwork it. It's best not to soften the butter too much.
• Roll until it is about a 12-inch round crust. Fold the finished crust over your rolling pin and place it onto the pie plate.
• Ease the crust into the pie plate.
• Pierce the crust with a fork before baking
• Bake the crust for 10 minutes at 375° F

Leftover dough?

• Roll the pieces of leftover dough out and cut into shapes to put on the top of the pie or use as a garnish on the served pieces with ice cream.