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FLAKY PIE CRUST




Source of Recipe


CHEF BRIAN POLCYN-FARMER JACK


List of Ingredients




1 1/2 C. ALL PURPOSE FLOUR
1/4 TSP. SALT
1/4 C. SHORTENING OR LARD
1/4 C. BUTTER
1/4 C. WATER


Recipe



1. COMBINE FLOUR AND SALT IN A FOOD PROCESSOR, ADD FATS, BLEND UNTIL MIXTURE IS THE SIZE OF PEAS. ADD THE WATER AND CONTINUE TO PROCESS UNTIL MIXTURE FORMS A BALL.

2. REMOVE, COVER AND REFRIGERATE FOR AT LEAST 30 MINUTES BEFORE USING.

3. ROLL DOUGH OUT INTO AN EVEN 12 INCH CIRCLE AND FORM INTO A 9 INCH PIE PAN. IF YOU ARE PRE-BAKING THE SHELL, POKE HOLES (DOCK) WITH A FORK AND LINE WITH PARCHMENT PAPER. THEN FILL WITH RICE OR BEANS FOR WEIGHT AND BAKE UNTIL GOLDEN. FOR A TWO CRUSTED PIE, DOUBLE THE RECIPE.