Flaky Pie Crust

This recipe makes two (2) pie crusts, and freezes VERY well. This recipe can be made by hand, or using a food processor. (I make mine by hand since I do not own one). Please make sure not to overprocess the ingredients, as this will result in a very tough crust, not tender and flaky as it should be! The key to a flaky crust is to have all the ingredients COLD when you start. I like to put everything (flour and all) in the freezer for up to 30 minutes before I start. You may also use 1 cup of vegetable shortning, or 1 cup of non-dairy butter, instead of 1/2 cup of each. I prefer using a mix of the two!

• Ready In: 30 mins
• Yields: 2 crusts

Ingredients

• 2 1⁄2 cups unbleached all-purpose flour
• 1  teaspoon sugar
• 1⁄2 teaspoon salt
• 1⁄2 cup vegetable shortening
• 1⁄2 cup margarine, non-hydrogenated (I use Earth Balance)
• 1⁄3 cup  ice water, plus 1 tbp ice water as needed

Directions

1. Measure out flour, sugar and salt in a bowl, and place in freezer.
2. Cube butter and shortning into 1/2 inch cubes and place in freezer as well, for up to 30 mintues.
3. Combine the chilled fats to the bowl of flour/sugar/salt, and pinch together with your fingers to combine, until mixture is about the size of small peas. You can also use a pastry cutter, but I find my hands work even better.
4. Slowly drizzle ice water over the top and gently knead until no dry patches remain.
5. Try to press the dough together with your fingers, and it should hold together.
6. If not, sprinkle some more ice water, and knead a tiny bit more.
7. The dough should look rather rough, not smooth like bread or pizza dough.
8. Divide in half and press each half into a round flat disk, wrap in plastice wrap.
9. Refrigerate disks for at least 30 mintues, (or up to several days) before rolling out pie.
10. Roll out the dough.
11. If dough has been chilling for longer than 30 minutes, let it stand at room temperature until pliable enough to roll.
12. Flour your work surface and roll out dough, working from the middle out, in all directions.
13. Roll out dough 3-4 inches larger than your pie pan so you can cover the entire bottom and create a rim.
14. Roll dough over your pin, and transfer to your pie pan.
15. Trim any excess dough, leaving about 3/4 inch around the edge.
16. Follow the instrucitons what whatever pie you will be making.
17. The second half of the dough can be used for another pie, or to top this one!