Pie Crust Flaky Pastry
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs)|
Place the flour and salt in a large mixing bowl.
Work in the shortening, using a pastry blender or two knives until large loose crumbs the size of peas are formed.
Sprinkle in the water, a tablespoonful or so at a time, using a fork to draw the moistened crumbs into a ball.
Add no more water than is necessary to form the ball.
Turn out on a lightly floured board.
Quickly form dough into a ball with your hands.
Divide into two pieces for 9" or 10" pie shells.
To prepare unfilled tart shells, prick the pastry with a fork and bake at 425 degrees for 8-10 minutes.
Cool in the pan.