2 shell flaky pie crust
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.
2 shell flaky pie crust
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.
Cooking Instructions
- 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
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