Flakey pie crust for a 2 crust pie
The very first time I made pie crust it was a sucess.
Years later I discovered how hard that could be, and now I appreciate this little recipe more than ever.
This is ingraianed in my head, and if I need just one crust, I divide it in half, and freeze the other one.
When I want the other half, I thaw in the fridge, and roll it out as usual, I freeze it in a little flattened disc.
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- 2 c
- sifted all purpose flour
- 1 tsp
- 3/4 c
- shortening, or 2/3 cup lard
- 4 to 5 Tbsp
- ice water