|1¼ cup||All-purpose flour|
|⅓ cup||Frozen lard or shortening --|
|Cut into bits|
|3 tablespoons||Ice water|
To ensure a tender crust, this recipe should not be doubled.
Thoroughly freezing the lard or shortening will give you the flakiest crust.
PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2-3 times. Scatter the lard or shortening over the flour mixture.
Sprinkle with the water and process about 5 seconds or until dough just begins to form. Shape into a ball, then flatten it Yield: 1 single-crust 8- to 10-inch pie shell.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK Recipe By :
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