FLAKY PIECRUST RECIPE – From White Lily Flour Company
INGREDIENTS: (For a single pie crust.)
1 ½ cups of White Lily (what I use) All-Purpose Flour
½ teaspoon salt
½ cup cold all-vegetable shortening, butter-flavored shortening, or unsalted butter cubed
3-8 tablespoons ice water or cold milk
In a medium bowl, combine the flour and salt. Using a pastry blender or 2 forks, cut in cold shortening or butter until the mixture resembles coarse crumbs. Sprinkle 1 tablespoon ice water or cold milk over part of the mixture. Repeat with remaining ice water or cold milk just until the mixture is moistened. (Dough should hold together when picked up and pressed and should not crack). Shape dough into a disk(s). Wrap tightly in plastic wrap, and refrigerate for 30 minutes or overnight (or for a few days if needed).
Note: If using shortening for a single crust, use 3 to 4 tablespoons of water or milk. For unsalted butter, use 5 to 6 tablespoons of water or milk. Double measurements for a double crust.