Directions: |
Directions:Keeping things cold and away from human hands is the key to a flaky crust! As you begin, put iced water in the freezer. Cube Crisco and butter into a bowl and put in freezer.
Place flour and salt into the bowl of a food processor and pulse to blend.* Add cold, cubed butter and shortening and pulse to cut into flour mixture, stopping periodically to stir with a fork until small pea-sized pieces form. (On my processor, I can tell it's done when I stop the pulse and a crack forms in the mixture from top to bottom like a schism.) Toss again with fork and pour the mixture into a large zip-top bag. Place in the freezer for a bit.
When chilled, remove the bag and ice water from the freezer. Add the water a tablespoon at a time, tossing gently with a fork, until mixture begins to hold together. Press mixture from outside the bag to form a ball. Ball should be smooth, but not wet; if too crumbly, return to bag and add a smidge more water.
To roll crust: Cut the ball in half; return second half to the freezer while you roll the first half. Place first half between two sheets of waxed paper and roll from the center out. Turn the crust over to roll from both sides, and peel back the paper to readjust as needed so surface stays smooth. Hold the crust up to the light to see if your crust is even (darker spots mean thicker spots.) Place bottom crust in a pie plate and trim to the edge of the plate.
Roll out the top crust in the same way. Once the bottom crust is filled, place the top crust evenly over the filling and trim about a half-inch from the edge. Tuck top edge under the bottom edge and flute to seal crust.
FOR A SINGLE CRUST PIE: Either cut ingredients in half, or HECK make the double crust recipe, roll them both and freeze one. OR ... make two pies. Trim the one crust about 1/2 inch from the edge of the plate, tuck under and flute.
FOR A BAKED PASTRY SHELL: Prepare pastry for a one-crust pie. Once it's in the pie plate, prick bottom and sides with a fork and bake in a 450º oven for 10-12 minutes or until golden.
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Personal
Notes: |
Personal
Notes: The beloved Margaret Dincher legacy taught us to cut the shortening in by crossing two sharp knives. That, of course, works ... but it takes longer. Though the processor is more efficient, be careful not to overprocess or the crust will become mealy.
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