Two Flaky Pie Crust Recipes
Land O' Lakes - "Mom’s Pie Crust"
Combine cold water, egg and vinegar in small bowl. Add egg mixture to flour mixture; mix, with fork, just until flour is moistened. Divide dough in half; shape each half into a ball. Flatten slightly; wrap each ball of dough in plastic food wrap. Refrigerate at least 1 hour.
For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. One trick is to put wax paper on the countertop and lightly flour that. Then lightly flour the top of the ball of dough and put some wax paper on top of the ball. Then roll the dough out between the two sheets of wax paper, occasionally adding flour as needed. When you're done rolling remove the top sheet of wax paper and put the empty pie pan over the dough. Gently hold the pie pan and reach under the bottom sheet of wax paper, then flip the crust over on to the pie pan. Alternatively you can fold the crust into quarters, place the dough into the pie pan, and unfold the dough, pressing firmly against bottom and sides.
Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Bake empty at 350° for a few minutes. This will help the crust firm up and make it more firm and flaky. Then fill and bake the pie according to the recipe directions.
For 2-crust pie, roll out remaining ball of dough on lightly floured surface to 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.
For baked unfilled pie shell; prepare crust as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F for 10 to 12 minutes or until lightly browned.
Makes Pastry for 1 (2-crust) pie or 2 pie shells.
Nutrition Facts (1/8 of double crust):
Fat: 25 g
Cholesterol: 55 mg
Sodium: 240 mg
Carbohydrates: 24 g
Dietary Fiber: 0 g
Protein: 4 g
Epicurious - "Flaky Pie Crust"
2 1/2 cups all purpose flour
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
2/3 cup solid vegetable shortening, frozen, then cut into 1/2-inch pieces
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
6 tablespoons (or more) ice water
2 teaspoons apple cider vinegar
Blend flour, sugar and salt in processor. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to bowl. Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into 2 balls; flatten each into disk. Wrap each in plastic and chill 30 minutes. (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using.)