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1
To ensure a tender crust, this recipe shouldn't be doubled.
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2
Thoroughly freezing the lard or possibly shortening will give you the flakiest crust.
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3
PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2-3 times.
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4
Scatter the lard or possibly shortening over the flour mix.
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5
Sprinkle with the water and process about 5 seconds or possibly till dough just begins to create.
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6
Shape into a ball, then flatten it slightly.
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7
Dust lightly with flour and place in the center of a 2-gallon-size plastic storage bag.
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8
It may be refrigerated at this point up to 40 min.
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9
With the storage bag open and the dough circle centered in the bag, roll the dough into a circle which almost touches the edges of the bag.
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10
Cut and throw away the top sheet of the plastic bag so which the dough is lying on the bottom sheet.
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11
Flip onto the pie plate; peel the plastic off and throw away.
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12
Cut the pastry so it hangs about an inch over the rim.
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13
Lightly press the overhanging pastry under
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14
(between the pastry and the pie tin).
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15
Healthy pinch or possibly crease the edges of the pastry in a zigzag or possibly fluted pattern.
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16
This is not only decorative, it also acts as a wall to keep the filling in.
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17
Yield: 1 single-crust 8- to 10-inch pie shell.
