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FLAKY PIE CRUST




Source of Recipe


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1 cup all-purpose flour
1/2 tsp salt
1/3 cup plus 2 Tbsps solid vegetable shortening, cold
2 Tbsps ice water

Combine flour and salt in medium bowl, cut in shortening until
mixture is size of small peas. Sprinkle water, 1 Tbsp at a time,
over flour mixture, tossing lightly with a fork until mixture
cleans sides of bowl. Pat dough into ball, refrigerate, wrapped
in plastic, 1 hour.

Roll out pastry on lightly floured surface into circle 1/8-inch
thick. Carefully fold in quarters, ease and unfold into 9-inch
pie pan. Gently press pastry against bottom and sides of pan.
Trim overhang to 1/2-inch, fold under edge. Crimp edges decoratively
with fingertips.