Flaky Pie Crust

Method:

1. 1

   In a food processor, combine the flour, sugar and salt and pulse several times.

2. 2

   Add the vegetable shortening and pulse 5 or 6 times, until the shortening is the size of peas.

3. 3

   Add the butter and pulse 5 or 6 times, until the butter is the size of peas.

4. 4

   Pour the ice water evenly over the top. Replace the lid and pulse 5 or 6 times, just until moistened.

5. 5

   Transfer the pastry to a lightly floured work surface and knead several times, just until it comes together. Divide the pastry in half and pat it into two 6-inch disks; wrap the disks in plastic and refrigerate until firm, at least 30 minutes, or overnight, or freeze.

6. 6

   Work with 1 disk of pastry at a time. On a lightly floured surface, gently tap the pastry with a rolling pin to flatten it slightly. Dust lightly with flour and roll out the pastry to a 13 1/2-inch round 1/8 inch thick. To line a pie plate, roll the pastry around the rolling pin, then unroll it over a 9- or 10-inch glass pie plate.

7. 7

   If making a double-crust pie, refrigerate the bottom crust while you prepare the top.

8. 8

   Roll out the second piece of pastry to a 13 1/2-inch round 1/8 inch thick.

9. 9

   Transfer to a wax paper-lined baking sheet. Using a 1/2-inch cutter, stamp out a vent hole in the center.

Adapted from My Recipes