Flaky Pie Cust
2 pie crusts
- 2 cups all purpose flour + extra flour for rolling
- 1 teaspoon dry local sea salt (ok, I added that part—you don't have to use local salt)
- 2/3 cup shortening
- 5 – 6 tablespoon ice cold water
- Using gentle hands, sift flour before measuring. After measuring, sift flour again with the salt. Put dry ingredients in bowl.
- Using a pastry cutter, cut in half of the shortening until the mixture resembles coarse meal.
- Add remaining shortening until mix is the size of large peas.
- Switching to a fork or your fingers, sprinkle water over dough, one tablespoon at a time, mixing lightly until dough is just moist enough to hold together.
- Gently turn dough onto floured surface and avoid handling too much.
- Coat a rolling pin with flour and gently roll out the dough to about 1/8 inch thickness.
- Carefully lift dough and place in center of pie plate and carefully press out any air pockets that might have formed.
- Try not to stretch the dough, it will shrink back during baking.
- Flute edges of pie crust and proceed to recipe.
- To learn more about how to flute, try an instructional video. To bake crust before filling, prick the bottom of the pie shell with a fork and bake at 450 for 10–12 minutes and cool completely before filling.