Flaky Pastry Crust Recipe

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon salt
3/4 cup vegetable shortening
1/3 cup cold water (approximately)

Preparation

Step 1

Place a sifter in a large bowl and then measure the flour and salt into it and sift.

Cut in 2/3 of the shortening with either a pastry blender or two knives until it reaches the concistancy of cornmeal. Then cut in the rest of the shortening until it's like large peas. Sprinkle the water, one teaspoon at a time, all over the mixture, while tossing with a fork. Be careful not to add too much water; you don't want it wet or slippery - just moist enough that the peas stick together and form a dough.

Split dough in half and roll out on a floured board. It will make one two-crust pie or two pie shells. If you use only one, you can freeze the rest for later use.