Diana's Desserts - www.dianasdesserts.com

Flaky Pie Crust

Servings: Makes crust for one single crust pie
An exceptionally flaky pie crust.
Double the recipe for a double crust pie.

1 1/2 cups all-purpose flour
2 heaping tablespoons solid vegetable shortening (such as Crisco)
1/2 cup cold water
1/8 tsp. salt
1/2 tsp. baking powder

Mix all ingredients together so dough has a sticky stiff consistency. Roll out on a generously floured board, sprinkling dough with flour if needed. Roll out the dough for the pie shell and place in a 9 or 10-inch pie pan. Line the shell with parchment paper and place baking beans or weights on top of parchment paper. Chill for 30 minutes, then bake at 350 degrees F for 15 minutes. Remove parchment and weights and continue to bake for an additional 12 minutes or until crust is light golden brown. Let cool.

Storage suggestions:
If not using immediately, roll dough into a round disk, and cover unbaked pie crust dough with plastic wrap or towel. Will stay fresh for 2 days in refrigerator or 4 days in freezer.

Use for bottom or top crust of 8-10 inch pie.

Source: Rachel Sapaugh
Submitted By: Joann Sapaugh
Date: June 16, 2002