Flaky Pie Crust
INGREDIENTS
1/3 cup plus 1 tablespoon vegetable shortening
1/3 cup plus 1 tablespoon cold butter
1 teaspoon salt
2 cups flour
4-6 tablepoons ice water
1/3 cup plus 1 tablespoon cold butter
1 teaspoon salt
2 cups flour
4-6 tablepoons ice water
DIRECTIONS:
Put the shortening in the freezer for at least 15 minutes.
Meanwhile, combine the flour and the salt. Add the cold butter and shortening and cut in with a pastry blender (or use a fork, your hands, or a food processor) until crumbly (mostly pea sized crumbs).
Drizzle in the ice water, one tablespoon at a time, stirring quickly between additions, until you can press it into a mass. It will still be crumbly, but that’s fine.
Refrigerate for 1/2 hour. Then lightly flour and roll into two pie crusts. Cut one into strips for a lattice top. Press one crust into the bottom of the pie plate and poke a few times with a fork to prevent bubbles forming.
Meanwhile, combine the flour and the salt. Add the cold butter and shortening and cut in with a pastry blender (or use a fork, your hands, or a food processor) until crumbly (mostly pea sized crumbs).
Drizzle in the ice water, one tablespoon at a time, stirring quickly between additions, until you can press it into a mass. It will still be crumbly, but that’s fine.
Refrigerate for 1/2 hour. Then lightly flour and roll into two pie crusts. Cut one into strips for a lattice top. Press one crust into the bottom of the pie plate and poke a few times with a fork to prevent bubbles forming.
source: yammiesnoshery
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