This is the simple, shortening-based pie crust that my mother was famous for using in her unbeatable apple pies. We've chosen to use organic non-transfat vegetable shortening, which still gives the same results as Crisco. You can use whatever you prefer.
2 1/4 c Better Batter All Purpose Flour
1/2 tsp salt
1 c shortening
7-12 Tbsp ice water
1/2 tsp salt
1 c shortening
7-12 Tbsp ice water
Instructions:
Mix the flour and salt. Cut in the shortening until lumps the size of peas form. Sprinkle ice water on the crumbs, pressing and squeezing them, until the pastry holds together and forms a smooth but not wet ball. Divide into two disks and chill for 15 minutes.
Roll out and proceed with your recipe.
Roll out and proceed with your recipe.
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