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INGREDIENTS
1 cup/250 ml vegetable shortening (Crisco)
2 cups/500 ml all-purpose flour + for dusting board
1 tsp/2ml + or – salt
1 tbsp/15 ml + ice cold water (colder the better)
MOM'S FLAKEY PIE CRUST
Hands down, my mom made the best pie crust. Vegetable shortening was her go-to fat. Each bite was rich, flakey, and melted in your mouth. Be flakey, try it, and make it your go-to pie crust recipe.
INGREDIENTS
1 cup/250 ml vegetable shortening (Crisco)
2 cups/500 ml all-purpose flour + for dusting board
1 tsp/2ml + or – salt
1 tbsp/15 ml + ice cold water (colder the better)
METHOD
Cut up vegetable shortening into small pebbles. Combine flour and salt together and add to the shortening. Sprinkle ice water over pastry. Cut together with two knives or your hands. Mix just to combine. Do not overmix. Wrap dough in plastic film and chill until ready to use.
Let the dough come to room temperature. On a lightly floured board, roll the dough to the desired shape: 2 – 9” circles for pie or large, un-even circle for galette. Fill with the desired filling. Bake in pre-heated 350°F/176°C oven for 55 to 65 minutes until golden brown.
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