Pie Crust for (10") - double crust

By Zopmama

Adapted from Farm Journal cookbook. Will also make 8 (4") tarts. This crust works up beautifully, is flaky and buttery tasting.

Ingredients

• 3 cups flour
• 1 1/2 tsp. salt
• 1/2 cup plus 2 Tbsp. Crisco Shortening
• 1/2 cup butter
• 6 Tbsp. ice cold water

Preparation

Step 1

Combine flour and salt in mixing bowl. cut in shortening and butter with a pastry blender until it is the consistency of coarse cornmeal or tiny peas.

Sprinkle on cold water, 1 Tbsp. at a time tossing the mixture lightly and stirring with a fork. Add water easch time to the driest part of mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should NOT be sticky.

Shape dough into 2 smooth balls with hands. If you are ready to roll dough, roll one ball and refrigerate the other. If you are not ready to roll dough tightly wrap in plastic wrap and refrigerate until ready to use. Dough can be rolled and frozen for several months.