Light and Flaky dough (Pies)

 

A generous amount of pastry for one 9-inch double-crust pie or two 9-inch pie shells

• 2½ cups unbleached all-purpose flour
• 1 teaspoon salt
• ¾ cup plus 2 tablespoons vegetable shortening, chilled
• 6 to 7 tablespoons very cold water

1. In a large mixing bowl, stir together with a wire whisk the flour and salt ; add vegetable shortening.
2. With your fingers or a pastry blender, cut the shortening until it forms crumbs ranging in size from coarse meal to small peas.
3. Add the cold water either in a slow stream or a tablespoon at a time while stirring lightly with a fork ; stir until all the flour is incorporatedand the dough clears the sides of the bowl and begins to form a ball.
4. Shape the dough into a 6-inch disk and wrap it tightly in platic wrap or wax paper ; refrigerate the dough for at least 30 minutes or overnight.

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