2 shell flaky pie crust

Name: 2 shell flaky pie crust
Cuisine: American
Ingredients: 1 1/4 cup all purpose flour; 1/2 tsp. salt; 1/3 cup crisco or shortening; 5-7 tablespoons cold water

jcroskey42 @cook_3412840

Make this flaky pastry before prepping your filling. If you choose to skip the refrigeration step, use a little more flour on your work surface to avoid sticking.

jcroskey42 @cook_3412840

Make this flaky pastry before prepping your filling. If you choose to skip the refrigeration step, use a little more flour on your work surface to avoid sticking.

Saved

Ingredients

1 1/4 cupall purpose flour
1/2 tsp.salt
1/3 cupcrisco or shortening
5-7 tablespoonscold water

Saved

Steps

1

Mix salt and flour in a mixing bowl and cut in shortening with a pastry knife until it resembles coarse crumbs.
2

Mix in water one tablespoon at a time, mixing well after each addition. Add only enough water until dough holds together.
3

Form dough into a ball and refrigerate 1 hour.
4

Divide dough in half. Roll out on lightly floured surface to about 1/8 inch thickness. Transfer to your pie plate and add filling.
5

You can either Roll out the second dough ball for the top crust, or see my streusel topping recipe for a sweet, crunchy topping. Reserve other dough for your next pie
6

You can cut the top crust into strips and weave a lattice top as an option