Flaky Pastry Crust (Single)

Shortening may be: All lard: Most tender and flaky crust All vegetable shortening: Next most tender and flaky Combination of butter and veg.

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.

Sift flour and salt together; place in a medium bowl.

Divide the shortening in half.

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.

Then cut in the remaining shortening until the mixture resembles small peas.

Sprinkle ice water over the mixture; toss with a fork to moisten dough evenly.

Use as few strokes as possible and the minimum amount of water needed.

Gently press dough into a ball.

Flatten ball slightly with a few strokes with the side of your hand.

Wrap dough in plastic wrap.

Refrigerate for at least one hour or up to two or three days.

May be frozen for one month.

To roll the dough out: Remove dough from refrigerator and allow to soften slightly before rolling.

Place dough on a lightly floured surface.

Sprinkle a little flour on top of dough or rub some flour on the rolling pin.

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.

Lift dough and give a quarter turn after each rolling, re-flouring surfaces as necessary to prevent sticking and tearing.

Cupping hands slightly, reshape dough into a circle.

If dough cracks or tears, brush the tear with watre and apply a thin piece of dough to patch it.

It is better to patch dough the to reroll, because rolling will toughen it.

To transfer dough into the plate, place rolling pin just to one side of the center of the dough.

Lightly drape half of the dough over the rolling pin, rest dough across pie plate and unfold dough onto plate.

Fit dough into plate with fingertips or a small ball of dough.

Trim edge so that it extents 1/2 inch to 1 inch beyond the edge of the pie plate.

Fold edges of dough under.

Finish edges.

Blind-bake or fill and bake.