Here is the classic pastry recipe. Bear in mind that making pastry is a highly skilled art form. I takes a lot of practice and patience to excel at it. That's why pastry chefs are so respected and well-paid.
Basic Pastry-(makes 2 nine inch pie crusts)
3 cups freshly ground soft white flour.
1-1/4 cups butter (margarine or shortening can be substituted)
1 tsp salt
8-10 tsp cold water
1. Sift flour and salt together about 3 times.
2. Cut butter into the flour with a pastry cutter until it is crumbly.
3. Add water a little at a time until the dough just sticks together and makes a smooth ball. DO NOT OVER-HANDLE THE DOUGH.
4. Refrigerate for 1 hour before use.
5. When ready, divide dough into 2 equal parts and roll out into 2 circles. (Hint: Roll the dough about 2" larger than the pan diameter).
6. Use as regular pie crusts.
Over-handling and over-mixing the crust will cause it to become tough. Be very gentle with it.
