Description
This recipe yields 3 X 9″pie crusts. The dough will keep in the fridge for up to a week or in the freezer for 3-4 months.
Ingredients
Units
Scale
- 4 cups all purpose flour
- 1 1/4 cup cold water
- 1 tsp salt
- 2 cups vegetable shortening
Instructions
- Place the flour in a large bowl.
- Combine the cold water and the salt and stir to combine. Place in the freezer.
- Cut the shortening into smaller cubes. add to the flour.
- Work the shortening into the dough using your hands. Work it until the shortening is in peas sized pieces.
- Push the flour to the side and add 1/2 the water, use your right hand to scoop the water up and over the flour, use your left hand to turn the bowl in a clockwise direction.
- Add more water as needed until the dough has come together.
- Turn the dough out onto a floured surface and use a very light kneading motion to bring the dough together.
- divide the dough into 3 equal amounts, form into discs and wrap individually in plastic wrap.
- Refrigerate 30 minutes before using.