FLAKY PIE CRUST
From "A Cook's Tour of Shreveport", compiled by The Junior League of Shreveport, Inc. This is one of my favorite cookbooks. Of all the pie crusts I've made, this is the best.
Provided by Shyne
Categories Dessert
Time 10m
Yield 2 8inch pie crusts
Number Of Ingredients 4
Steps:
- Sift flour and salt together into bowl.
- Cut chilled shortening into flour until particles are about the size of a pea.
- Add just enough water, a tablespoon at a time, to form a dough which will clean the bowl.
- Divide into 2 balls of dough.
- Roll dough on floured board, fold and refold, and roll again.
- Continue until dough is smooth.
- Handle quickly but gently.
- This crust is good for pre-bake recipes as well as filled pies.
- (The main thing to remember-use chilled shortening and ice water.).
Nutrition Facts : Calories 793.8, Fat 52.1, SaturatedFat 12.9, Sodium 583.8, Carbohydrate 71.5, Fiber 2.5, Sugar 0.2, Protein 9.7
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