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Ingredients
- 2 c. AP flour
- 1 tsp. salt
- 2/3 c. cold vegetable shortening, in tablespoons
- 1/2 c. ice water
Details
Servings 1
Adapted from foodandwine.com
Preparation
Step 1
1. In a large bowl, mix the flour with the salt. Cut in the shortening until the mixture resembles coarse meal. Sprinkle on the ice water and mix lightly with a fork. Gently knead the dough until it just comes together. Cut the dough in half and flatten each piece into a disk. Wrap in plastic and refrigerate until firm, about 30 minutes.
2. On a lightly floured work surface, roll out 1 disk of dough to an 11 1/2-inch round. Fit the dough into a 10-inch aluminum pie pan without stretching. Roll out the second disk of dough to an 11-inch round. Fill pie with desired filling and dot with butter. Cover the pie with the top crust and press all around the edge to seal. Trim any overhang and crimp the edge decoratively. With a small knife, make 5 evenly spaced slits in the top crust.
3. Bake the pie for 1 hour and 50 minutes, or until the crust is golden brown and the filling begins to bubble through the vents. Let the pie cool on a rack, about 3 hours. Serve warm or at room temperature.
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