one and a half
Sift together in a bowl:
With a pastry blender, work into the flour until pea-sized:
With a fork, work into the mixture:
(66g) water, chilled w/ice cube
With floured hands, mold the mixture into two flattened balls. Chill for half hour while you prepare the pie filling.
Lavishly flour a rolling surface and rolling pin. Flour the larger ball of pie crust dough, place it on the rolling surface, and roll out, alternating rolling directions, until crust is large enough to cover pie plate.
Fold rolled-out dough in half and transfer to pie plate, molding to fit. Repeat for the top crust. Put filling in pie plate. Wet edge of bottom crust with cold water. Put on top crust, pressing around edges to bond. Cut off excess with a knife. Flute edge of crust with floured fingers. Make a small slit in the center of the crust to allow steam to escape.
Bake at appropriate temperature; cool pie on a rack before serving.
Adapted from: Baker Family Cookbook