Reply #21: Flo Braker's instructions are perfect [View All]

[wryter2000]

From The Simple Art of Perfect Baking. I've never had a problem since I read that.

I wouldn't use a food processor. One of the problems with pie crust is overworking it. The other is heat. The shortening and water should both be cold.

Cut in about half the shortening first until it's fairly well blended. Cut in the rest of the shortening leaving bigger pieces of fat. Toss in ice water by the tablespoonful and toss with a fork. Keep doing that until it all hangs together. If there are flakes in the bottom, the dough won't hold together.

Shape very briefly into two flat rounds. Refrigerate for at least an hour.

I always used too little water, and I never got dough I could roll out.