Easy as Pie? Post 2

So like I said before, I don't know who came up with the saying "Easy as Pie". I certainly don't think they are easy! There are a few factors in making a good flaky pie crust. The shortening, vinegar, and ice water all contribute to a nice flaky crust. Avoid overmixing which can toughen the pastry. I used this recipe to make a rhubarb pie for Eric's birthday and he said the crust was the best I've ever made.

Extra Flaky Pastry Dough for a Two-Crust Pie

2 c. all purpose flour

1 t. salt

2 t. sugar

2/3 c. shortening

5 to 7 Tablespoons ice water

2 t. vinegar

In a medium bowl, combine flour, salt, and sugar. Using a pastry blender or fork, cut shortening into flour until mixture resembles coarse crumbs. Sprinkle flour mixture with vinegar and the water, one tablespoon at a time, while tossing the mixture lightly with a fork. Add water until dough is just moist enough to form a ball when lightly pressed together. (Too much water causes dough to become sticky and tough; too little water causes edges to crack and pastry to tear easily while rolling.)

Shape dough into 2 balls. Flatten one ball to 1/2" inch thickness, rounding and smoothing edges. On lightly floured surface, roll from center to edge in 11-inch circle. Fold pastry in half; place in 9" pie pan, or 9 or 10" tart pan. Unfold; gently press in bottom and up sides of pan. Do not stretch.

Trim pastry even with pan edge. Toll out remaining pastry; set aside. Continue as directed in recipe.