This is a nearly foolproof pie crust -- tender, flaky, with a cripsness to the edges and a taste that can't be beat. This recipe make a single crust pie, so you'll need to double it for a two-crust pie recipe . Feel free to make it in bulk and freeze it, as well.
This fabulous nut-studded pastry is a staple of Middle Eastern cooking, and is surprisingly easy to make. Layers of paper-thin pastry surround a rich nut filling, enhanced with lemon rind and cinnamon and drenched with a rich sugar syrup. This is a great make-ahead dessert, as it keeps well. A little goes a long way, so cut small pieces!
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.
