Food
Pie Crust
By Yankee Magazine|Oct 08 2003|
This is the best pie crust ever, and it’s very easy. It never fails to be flaky and light.
Yield
2 crusts
Ingredients
2 cups flour
1 teaspoon salt
1 cup shortening
1/2 cup very cold water
Instructions
Combine flour and salt in a large bowl. Cut in the shortening until mixtire looks like crumbs. Stir in water until the mixure forms a ball. Divide the dough in half, and shape into 2 balls. Put this in a zip lock bag, and refrigeate for for at least 3 hours, or overnight. Roll out the dough on a floured surface. Use for your favorite pie recipe.
I always had problems with tough pie crusts and this has been my nemesis at pie making. This was the best I’ve made and I’ve been making crusts for over 30 years.
This is the best and easiest piecrust recipe, flaky and tender. Thank you for the submission.