Feb 24 2009
Flaky Pie Crust
Flaky Pie Crust
1 cup all-purpose flour
1/2 tsp salt
1/3 cup plus 2 Tbsps solid vegetable shortening, cold
2 Tbsps ice water
Combine flour and salt in medium bowl, cut in shortening until mixture is size of small peas. Sprinkle water, 1 Tbsp at a time, over flour mixture, tossing lightly with a fork until mixture cleans sides of bowl. Pat dough into ball, refrigerate, wrapped in plastic, 1 hour.
Roll out pastry on lightly floured surface into circle 1/8-inch thick. Carefully fold in quarters, ease and unfold into 9-inch pie pan. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2-inch, fold under edge. Crimp edges decoratively with fingertips.
