This flaky pie crust dough is perfect for all kinds of baked pies.
Yields 1 9 inch crust.
Flaky and mealy pie doughs differ in the size of the fat globs. Flaky dough uses bigger globs of shortening, usually around the size of peas, while mealy doughs will resemble corn meal.
Mixing by hand is best. For maximum flakiness, mix very gently.
Prep Time: 15 minutes
Ingredients:
* 1 2/3 cups pastry flour (or 1.5 cups all-purpose flour), sifted
* 1/4 lbs butter (1 stick), shortening or lard
* 3/4 tsp salt
* 1/4 cup cold water
Preparation:
1. Dissolve the salt in the water.
2. Cut shortening into flour until the shortening blobs are about the size of peas.
3. Add the salted water and gently mix with a wooden spoon until just combined.
4. Wrap the dough in plastic and chill for 3-4 hours before using.
To measure flour correctly, you need calibrated measuring cups made for measuring dry ingredients. Do not use a coffee cup or drinking glass. Lightly spoon the flour directly into the measuring cup from the container or bag. Do not shake the cup. Do not pack the flour down.
