This is a recipe which, as it says, has never failed to give a light, flaky crust.
1 1/2 c. flour
1 1/2 T. sugar (for non-sweet filling, generous 1/2 T.)
1/2 c. vegetable oil
1/2 t. salt
2 T. milk
Mix in pie plate and press out. This makes a generous 9" crust.
Flaky Pastry Pie Crust
5 C flour
1 T brown sugar
1/4 t baking powder
1/2 T salt
2 C shortening
1 T vinegar
1 egg, beaten
Water
Mix dry ingredients together. Cut shortening into dry ingredients until
mixture is the consistency of coarse meal. Combine vinegar and egg and
add enough water to make one cup liquid. Add liquid to dry ingredients
and mix until dough forms a ball. Avoid overmixing; once it sticks
together, that's enough. Divide dough and pat out with hands into
desired shape on floured sheet of wax paper (lots of flour!). Put
another floured sheet on top (more flour!) and smooth with rolling
pin. Transfer to pie dish using the wax paper. Yields five or six 9-inch
crusts. Store unused dough (in rolled-out crusts or in balls) in
freezer, tightly wrapped.
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.
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