Doesn't this look Yummy!
A good pie will have a crust that is tender and flaky and tastes good. To make the most flaky pie crust you would use lard. Trust me, in college we did experiments with the fat part of pie crust being the only variable, and the flakiest was the crust made with lard. I don’t use lard, so I use hydrogenated shortening. It came in second with the test. Butter didn’t even place. So I use butter flavor hydrogenated shortening. Yeah, that works:
Here is how to make flaky, tender, tasty pie crust.
Supplies: (These are the amount for 1 8inch pie crust. I made 4 X as much, you will need to double it. One is for the bottom, one for the top.)
1 c flour
1/3 c shortening
1 tsp. salt
½ tsp. baking powder
2-3 Tbsp. cold water
Put flour, shortening, salt and baking powder, in the bowl. Using two forks, cut the shortening into the flour so that it looks like meal with pea size lumps in it.
Here is how it should look before you add the cold water.
Add the water to the flour mixture. This is where you need to be careful, the more you handle the dough, the tougher it will be, so with your impeccably clean hands, mix the water into the flour, and quickly as possible. I reached the dough ball in less than 2 minutes. If it needs more water, add a tablespoon at a time. This is a good place to explain about flour. When baking, you need to be aware that flour will take in moisture that is in the air. So on a warm dry day, flour will be drier than it will be on a wet day. So on a dry day, flour will need and absorb more moisture than it will on a wet day. So the amount of water you will need will vary from day to day.