Jennifer’s Flaky Pie Crust
Ingredients
Combine: 21/2 cups flour
1 tsp sugar
1 tsp salt
1/3 cup shortening (Crisco®), plus
*1 stick (*8 Tbls) very cold unsalted butter (cut into cubes)
Ice water (up to 1/4 cup)
Instructions
In a large, bowl combine 21/2 cups flour, 1 tsp sugar and 1 tsp salt
Add 1/3 cup shortening (Crisco®), plus *1 stick (*8 Tbls) very cold unsalted butter (cut into cubes).
Cut into flour mixture until it resembles course crumbs or cornmeal.
Begin adding ice cold water, (up to a quarter cup-not too wet), cutting in a little at a time until mixture is evenly moistened & begins to form a ball.
If the ball sticks together, you’ve added enough water.
(I am lousy at this, and now use a food processor and pulse 5 or 6 quick pulses until ball forms.)
Press dough with hands until it coheres. (It will look rough.)
Divide in half. Form into a round flat disk and wrap tightly in plastic wrap.
Refrigerate 30 min to several hours before rolling.
Roll dough out onto a floured surface and shape into pie pan.
Poke holes in bottom of crust and do a pre-bake...
Line crust with foil, then with weights (dry uncooked beans). Bake at 400º for 5-7 minutes.
Pie crust is now ready to fill!