Ingredients

The following ingredients have 4 Servings
  • 2 cups flour (divided (reserve 1/3 cup))
  • 3/4 cup Crisco brand shortening
  • 1/2 teaspoon Kosher salt
  • 1/4 cup ice cold water

Instruction

  • Place 2 cups flour into a medium mixing bowl. Remove 1/3 cup and set aside for later.
  • Add 3/4 cup Crisco and salt to the flour. Using a pastry blender, blend the Crisco and flour together until it starts to form small "pea" shaped pieces. This will take several minutes.
  • Using a fork, blend together the remaining 1/3 flour and ice water in a bowl. Scrape the "paste" into the dough mixture and combine together, using a fork. Once dough is able to form a ball, stop stirring and use your hands to create a ball.
  • Let the dough ball sit in the bowl for a few minutes so the Gluten can work it's magic.
  • Cut the ball of dough in half.
  • Place one half of the dough on a floured surface and shape into a round disc, using your hands. Sprinkle a small amount of flour on top of the disc. Using your rolling pin, roll out in a clockwise motion, starting at the center and then moving out (12:00, 1:00, 2:00, etc). Stop after two rotations and carefully flip the dough over, adding a small amount of flour to the top. Continue rolling until your dough is 2-inches wider than pie plate you are using. Transfer dough to pie plate. (See DeLynn's techniques in the video for this recipe).
  • For baking, follow pie recipe according to specific directions.