Pie Crust 4 (Joy of Cooking)
Ingredients
- 313 g Flour (Plain)
- 1.25 t salt
- 154 g shortening (chilled, or 170g chilled lard)
- 43 g butter (unsalted) (cold)
- 6 T ice water
- 1 T ice water (as needed)
Method
Sift together the flour and salt. Cut half the shortening into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until it has the consistency of cornmeal. Cut the remaining shortening, and the butter, into the dough until it has pea-sized chunks.
Sprinkle the dough with 6 T ice water. Blend the water gently into the dough until it just holds together; you may lift the ingredients with a fork, allowing the moisture to spread. If necessary to hold the ingredients together, add 1 t to 1 T ice water.
Divide the dough in half, shape each into a disk, and wrap in plastic wrap.
Notes
SJ Note 26 Aug 2010: This was a pain for Chris to make, not staying together long enough to be transferred to the pie dish; in the end, we wound up pressing pieces together in the pie dish. It also didn't hold together when removing the finished pie (chicken pot pie, in this case): the crust went all to crumbs that ran throughout the filling. It wasn't tasty at all, either.