Tips: "Chill. I chill every pie crust three times: after I mix it, after I’ve rolled it and lined the plate (that’s when I make the filling) and while the filled pie is waiting for the oven to preheat. Food science shows why it’s a good practice and a major factor in producing a flaky crust. "Using this recipe, I’ve taught people via email to make a good crust after years of believing they didn’t have what it takes. I stress the need for chilling and this is what I say: Don’t let the bits of shortening (fat) get too small when you blend it with the flour or you won’t get a flaky crust. Stop while it’s still shaggy. Don’t over-handle the dough once it’s wet or gluten will start to develop and do chill the dough a little after every step. Chilling’s essential. It helps the dough relax and to absorb water and it helps the fat to solidify. Then, when the chilled fat goes into the oven and starts to melt, it gives off some steam which puffs up the dough and creates the flakiness."
|2-¼||cups all-purpose flour|
|½||cup/90g shortening, well chilled|
|2||TB/30g butter or margarine, well chilled|
|5 -6||TB cold water|