Classic American Pie Crust
["1 1/2 c. flour, unbleached all purpose", "3/4 tsp. salt", "1/2 c. butter, cold unsalted or vegetable shortening", "3 to 5 tbsp. ice water"]
["In a large bowl, combine flour and salt.", "Cut or rub in half of the butter or shortening, then the other half.", "Sprinkle the ice water, one tablespoon at a time, over mixture.", "With fork, toss mixture together.", "Continue until the dough is just moist enough to hold together when pressed.", "Gather into a ball, wrap in plastic wrap, and chill for at least one hour.", "Take dough from the refrigerator and roll out on a lightly floured surface until it is about 1/8 inch thick and about 2 inches larger in diameter than your pie plate.", "This gives you enough to make a good high rim for a single crust shell.", "Keep dough chilled until ready to use.", "The dough can be chilled for up to a month or frozen until needed."]
["flour", "salt", "butter", "water"]