Yield: 4 servings
|1 cup||Solid vegetable shortening|
|½ cup||Ice water|
For the crust: In a mixing bowl, combine the flour, salt and sugar.
Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. This recipe will make two pie crusts.
For the individual crust: Divide the dough into fourths. Roll out the dough on the floured surface into a circle about 5 inches in diameter and ⅛ thick.
For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and ⅛ inch thick. Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.
Yields: 2 pie crusts
ESSENCE OF EMERIL SHOW#EE2293