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
1Sift flour and salt together into a med bowl.
2With a fork or pastry blender, cut in shortening, or lard until mixture resembles cornmeal.
3This is the tricky part, add ice water just until the dough comes together. The amount will vary from crust to crust, you have to use your own judgement on this.
4The book recommends that you sprinkle the ice water 1 T at a time, all over, tossing lightly after each addition, pushing the dampened portion up the side of the bowl. Sprinkle just the dry portion.
5Pastry should just hold together, not be sticky.
6Shape into 2 balls, wrap in plastic wrap, and refrigerate until ready to roll out. When you do roll out, use a floured surface and a floured rolling pin.