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Flaky Pastry Pie Crust
by:    Phyllis Pope  
 
Flaky Pastry Pie Crust Recipe: Both Flaky Pastry and Egg Pastry produce tender, flaky pie crusts and are appropriate for most pies. Flaky yields the flakiest crust and uses only flour, salt, shortening and ice water.


INGREDIENTS
For Single Crust: (for 9 to 10-inch pie)
1 1/4 cups flour
1/4 teaspoon salt
1/2 cup cold shortening
3 tablespoons ice water
For Double Crust: (for 9 to 10-inch double-crust pie or 2 9 inch single crust)
2 1/4 cups flour
1/2 teaspoon salt
3/4 cup cold shortening
5 to 7 tablespoons ice water


DIRECTIONS
1: Sift flour and salt together; place in a medium bowl. Divide shortening in half. Cut half of shortening into the flour with fingertips, a pastry blender, two knives, or the paddle attachment of an electric mixer until the mixture resembles coarse meal. Then cut in the remaining shortening until the mixture resembles small peas.
 
2: Sprinkle ice water over the mixture; toss with a fork to moisten dough evenly. Use as few strokes as possible and the minimum amount of water needed. Gently press dough into a ball. (For a double crust, divide dough into two portions and form two balls.) Flatten ball slightly with a few strokes with the side of your hand. Wrap dough in plastic wrap; refrigerate at least 1 hour. Will keep for 2 to 3 days in refrigerator or 1 month in freezer.
 
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