Flaky Pastry

Here is a recipe for a flaky pastry which uses chilled shortening and butter. This pastry recipe also uses flour, salt and ice-cold water to make a great pie crust.

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Ingredients:

• 2 1/2 cups unsifted all-purpose flour
• 1 tsp. salt  
• 2/3 cup shortening, chilled  
• 1/4 cup cold, unsalted butter, cut in bits  
• 5 to 6 Tbsp. ice-cold water

Method

In bowl, mix flour and salt. With pastry blender or two knives used scissors-fashion, cut in shortening and butter until mixture resembles coarse cornmeal. Add the water, one tablespoon at a time, tossing with fork after each addition until dough holds together. Divide dough in half; shape each half into a disk. Wrap in plastic wrap; chill at least 2 hours. Let the very cold pastry stand a few minutes at room temperature before rolling. On lightly floured surface, with lightly floured rolling pin, roll out one pastry disk to a 13-or 14-inch round, about 1/8-inch thickness. Place rolling pin across center. Lift pastry over rolling pin; transfer to a 9-in. pie plate. Without stretching, press pastry gently to line the pan. For a single crust pie, trim off excess pastry; turn edge under and flute with fingers or fork. Or, for a 2-crust pie, do not trim off excess pastry. Roll out remaining pastry to a 12-inch round. With small cutters, cut out small holes near center of round for vents. Using rolling pin, lift round and place over the filled pie shell. Trim pastry edges to 1/2-inch; press together lightly. Fold under; seal. Crimp with fingers or fork. Or, instead of cutting vent holes with small cutters, with paring knife slit vents in pastry after pie is covered. If desired, attach pastry cutouts to pie top with water. Makes enough dough for either two 9-in. pastry shells or one double-crust pie.

Notes:

Number of servings: 2 pastry shells

Submitted By: m2czy4u1670857
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