Recipe by LGColeman
This came from the Moutain Network News recipes (www.mnn.net). This flaky crust works for both sweed and savory recipes. Make sure you refridgerate before rolling to maximize flakiness.
Top Review by mdnoid
I used this recipe for a Dutch Apple Pie and it turned out great. The crust is very light and the flavor is incredible - it just melts in your mouth - no more chewy crusts for me! I'm not sure how you could go wrong with this crust. I will definitely be using this again soon.
- 2 2⁄3 cups all-purpose flour
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 1⁄2 cup shortening
- 1⁄2 cup butter
- 1 egg
- 3 tablespoons cold water
Directions See How It's Made
- Combine flour, salt and sugar in a processor.
- Using on/off switch, cut in shortening and butter until mixture resembles course meal.
- Beat egg and water in a small bowl and add to flour mixture.
- Process until moist clumps form, adding more water by the teaspoon if dough is dry.
- Gather into a ball and divide in half.
- Flatten each half into a disk.
- Wrap in plastic and refridgerate for at least one hour.
- Can be made upto on day ahead.
- Keep chilled.
- Let dough soften slightly at room temperature before rolling.