I know there are many ways to make a pie crust, but to me, this is the flakiest of all the ones I’ve tried:
For a nine-inch pie–two crusts, although often I double the recipe to make “Whirligigs” with the leftover dough.
Two cups SIFTED Gold Medal Flour (that means, you sift the dry ingredients, THEN measure the two cups.)
1 tsp. salt
2/3 cups plus 2 T Crisco
1/4 C ice water
Put the sifted dry ingredients into a mixing bowl, and with a pastry plender, cut in the shortening until the shortening particles are the size of giant peas.
Sprinkle the ice water a tblsp. at a time, mixing lightly with a fork until all the flour is moistened.
Gather the dough together with your fingers and place on waxed paper, folding the paper around it and pressing firmly..
When ready, roll out on a floured pastry cloth, cutting it in a circle about an inch larger in diameter than the pie dish. Crimp the edges.
(If planning to bake the crust without a filling, make sure you add either dry beans, or ‘dock’ the bottom and sides to prevent swelling.)
WHIRLIGIGS
Always a favorite with children (and they can help.)
Gather the leftover dough into a ball and roll out on a pastry cloth. Cut to make a rectangle.
Spread softened butter over the entire surface and sprinkle liberally with cinnamon sugar.
Roll up tightly and cut into 1/3 inch slices.
Place on cookie sheet and bake at 400 degrees until golden brown.
Remove carefully and place each one upside down on a plate until cool, and then turn over. (The reason for placing the whirligigs upside down until they cool is that the bottoms will be ‘sticky’ and may stick to the plate.)
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