Starting point pie crust
I would also mention that my wife (Judy) is gluten intolerant so where possible I will use gluten free alternatives for thickening and sauce components.
When I make a pie with this crust I will make extra filling and cook it in a Rankin for her.
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- 2 1/4 c
- king arthur general purpose flour cold
- 1 stick
- butter, cold
- 1/2 c
- butter flavor shortening cold
- 1/4 Tbsp
- 1 Tbsp
- 6 Tbsp
- ice water
3Add the 6 tbsp. of ice water in several pockets and cut in with knives or pastry cutter. Cut pastry as little as possible to just get all the flour moist and hold a ball.
The dough should also be as dry as possible. The more moisture and the more working the tougher the doe will be.
4form two balls, wrap with cellophane and refrigerate for at least 1/2 hour (up to 3 days) Role the dough out on a lightly floured silicon mat
The dough will be hard to work, split, and be generally cantankerous to work with, this is the tradeoff of a flaky crust. Piece the dough in the pie shell and over the top of the pie. Be creative with cutting air vents in crust to mask piecing of top crust.