-
1
Shortening may be: All lard: Most tender and flaky crust All vegetable shortening: Next most tender and flaky Combination of butter and veg.
-
2
or lard: Somewhat tender and flaky, with buttery aroma and taste All butter Least tender and flaky; rich, buttery flavor and aroma If using lard, use 1 tablespoon less lard for every 1/3 cup of shortening in the recipe.
-
3
Sift flour and salt together; place in a medium bowl.
-
4
Divide the shortening in half.
-
5
Cut half of shortening into the flour with fingertips, a pastry blender, two knives, or the paddle attachment of an electric mixer until the mixture resembles coarse meal.
-
6
Then cut in the remaining shortening until the mixture resembles small peas.
-
7
Sprinkle ice water over the mixture; toss with a fork to moisten dough evenly.
-
8
Use as few strokes as possible and the minimum amount of water needed.
-
9
Gently press dough into a ball.
-
10
Flatten ball slightly with a few strokes with the side of your hand.
-
11
Wrap dough in plastic wrap.
-
12
Refrigerate for at least one hour or up to two or three days.
-
13
May be frozen for one month.
-
14
To roll the dough out: Remove dough from refrigerator and allow to soften slightly before rolling.
-
15
Place dough on a lightly floured surface.
-
16
Sprinkle a little flour on top of dough or rub some flour on the rolling pin.
-
17
Roll dough from the center towards the edges, easing pressure on the rolling pin near the edge of the dough, to form a circle of dough 1/8 inch thick, large enough to extend two inches beyond the rim of the pie plate.
-
18
Lift dough and give a quarter turn after each rolling, re-flouring surfaces as necessary to prevent sticking and tearing.
-
19
Cupping hands slightly, reshape dough into a circle.
-
20
If dough cracks or tears, brush the tear with watre and apply a thin piece of dough to patch it.
-
21
It is better to patch dough the to reroll, because rolling will toughen it.
-
22
To transfer dough into the plate, place rolling pin just to one side of the center of the dough.
-
23
Lightly drape half of the dough over the rolling pin, rest dough across pie plate and unfold dough onto plate.
-
24
Fit dough into plate with fingertips or a small ball of dough.
-
25
Trim edge so that it extents 1/2 inch to 1 inch beyond the edge of the pie plate.
-
26
Fold edges of dough under.
-
27
Finish edges.
-
28
Blind-bake or fill and bake.
