Flaky Pie Crust

1. Place dry ingredients and shortening or lard in the bowl of a food processor and pulse for 15-20 seconds until it has the appearance of sand. Add the butter and pulse in 1 second increments until the butter is no larger than small peas.

2. Turn mixture into a mixing bowl and drizzle in the water in 3-4 portions, fold together using a plastic scraper or spatula (or fork). Add additional water, if needed, to bind all the ingredients. (The dough will just start to come together and will moist but not damp). Form into a disk and cover with plastic wrap, then chill for 2 hours before using. Can be frozen for several months.

Rolling and Forming:

1. If making the full recipe, but the dough in half, for top and bottom crust. Lightly flour table and dough on both sides. Walk rolling pin over dough to help soften and flatten. Begin rolling dough, two strokes only, turning dough 1/4 turn each time to keep dough a round shape and to check for sticking. Dust with flour as required. Press edges together if they crack. Roll dough to 1/8" thick.

2. Place dough into a 9" pan (fold in half or quarters to move dough from table to pan). Allow dough to rest in bottom edges of pie tin. Trim dough 1/2" past the dge of the pie tin. Chill and rest dough before filling and topping with second crust.

3. If creating a single crust pie, fold overhanging edge under itself so dough is resting on the edge of the pie tin. Crimp edges of dough. For double crust pie, after placing second round of dough on top, trim top crust to 1/2" and fold/roll the bottom and top edges of dough under and crimp (if desired).