In the summer of 2006 I made over 100 pies for the Jackson Farmer’s market. A lot of recipes that claimed to be “fool proof” but this one was the only one I found that could be processed in bulk in an 80 degree kitchen and perform well under even a 4-year old’s rolling pin. I tried every variation of crusts- oil, butter, shortening, vegan spread- and found that it’s impossible for me to make an easy to use, flakey crust without shortening. Having cut trans fat out of my diet, I feel just fine about using vegetable shortening on special occasions to make a beautiful pie. Crisco’s does make a “trans fat-free” product (I’m sure it’s some other form of weird science) that’s worth a try if you can find it.
Makes 2 generous pie crusts that go well with sweet or savory fillings.
2 1/2 cups flour
1 teaspoons kosher salt (use a little less if your butter is salted)
2 Tablespoons sugar
1 1/2 sticks of cold butter (12 Tablespoons or 3/4 cup)
1/2 cup cold vegetable shortening
1/3-1/2 cup ice water
In a food processer or with a pastry cutter blend the dry ingredients. Cut the butter into 1/2 inch cubes and add all together to the dry ingredients. Pulse the food processer in short bursts until dry and not too chunky. Add the shortening and pulse a few times again until a course meal forms. Add 1/3 cup cold water, pulse until it comes together and add a little more until a ball forms. Take the dough out of the processer, knead in a little flour if it is too sticky, and divide into two balls and flatten into two discs. Chill for 1/2 hour or more before rolling out.
The less you handle pie crust (the warmth of your hands melts the fat) the flakier they will be. This crust, however, handles a lot of rolling, molding, pinching and pricking without compromising texture or taste.