Flaky Pie Crust
Adapted from Sweetie Pies by Patty Pinner
Ingredients
For one 9 or 10-inch single crust:
1 1/2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup chilled vegetable shortening
3 tablespoons ice-cold heavy cream or evaporated milk, more or less as needed
For one 9-inch double crust, or one 9-inch deep-dish single crust:
2 1/4 cups all purpose flour
2 teaspoons sugar
1/2 teaspoon salt
1 cup chilled vegetable shortening
5 to 6 tablespoons of ice-cold heavy cream or evaporated milk, more or less as needed
Proceedure
Sift the flour, sugar, and salt together in a medium to large size bowl. Using a pastry blender, a big fork, or your fingers, cut in or pinch the shortening until the mixture resembles a bowl of sweet peas. Tossing the mixture quickly and lightly with a fork, sprinkle in the cream or milk 1 tablespoon at a time. Continue tossing until the dough holds together when lightly pressed.
With lightly floured hands, loosely gather up the dough into a flat ball, place it in a bowl, and cover with plastic wrap. Refrigerate entil you a re ready to roll out the crust, at least 30 minutes or up to overnight.
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