Ingredients
- 1 1/3 cups flour
- 1/2 tsp. salt
- 1/2 cup shortening
- 3 1/2-4 Tablespoons cold water
Preparation
Step 1
Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
FOR A BAKED PIE SHELL; Prick sides and bottom of shell with a fork. Bake at 475 degrees for 8 to 10 minutes.
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REVIEWS:
I've used this recipe for many years. It is flaky and tender. The trick is to follow the directions exactly and don't overwork it. I always receive compliments on it.
This recipe reminds me of my Norwegian Mother's pie crust. Her her pcrust would melt in your mouth. Unfortunately,her passing did not allow any of us the chance to have her recipies. She did not write her recipies down. This is flaky and tender, the closest I have found. Thank You