Pie Crust 101 – Megan Smith
I was petrified of making pie crust. What makes it flaky? What makes it golden? Why does the bottom get soggy? Butter or shortening or both? More or less water? Air vents in the top crust or none? ...
Ingredients
- 2 ½ cups unbleached all-purpose flour
- 1 tsp. salt
- 2 Tbsp. sugar
- 6 Tbsp. vegetable shortening, chilled
- 8 Tbsp. (1 stick) cold, unsalted butter, cut into ¼ inch pieces
- 8-10 Tbsp. ice water
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