Flaky Pie Crust
- 3 cups all purpose flour
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 cup cold solid vegetable shortening, cut into 4 pieces
- 1 stick (4oz) cold unsalted butter, cut into 1/2 inch pieces
- 1/2 cup plus 1 tbsp. ice water
in a food processor, combine the flour, sugar, and salt and pulse several times. add the vegetable shorting and pulse 5 to 6 times, until the butter is the size of peas. pour the ice water evenly over the top. replace the lid and pulse 5 or 6 times just until moistened.
transfer the pastry to a lightly floured work surface and knead several times, just until it comes together. divide the pastry in half and pat it into two 6 inch disks; wrap the disks in plastic and refrigerate until firm, at least 30 mins or overnight, or freeze.
work with 1 disk of pastry at a time. on a lightly floured surface, gently tap the pastry with a rolling pin to flatten it slightly. Dust lightly with flour and roll out the pastry to a 13 1/2 inch round 1/8 inch thick. to line a pie plate, roll the pastry around the rolling pin, then unroll it over a 9 x 10 inch glass pie plate.
if making a double crust pie, refrigerate the bottom crust while you prepare the top. roll out the second piece of pastry to 13 1/2 inch round 1/8 inch thick. transfer to wax paper - lined baking sheet. using a 1/2 inch cutter, stamp out a vent hole in the center.