Hope you all had a wonderful Thanksgiving weekend. I had a nice relaxing time, filled with baking, eating, visiting with family, knitting, watching old movies, and decorating for Christmas.
I found a pie crust recipe that I really liked and everyone raved about, so I thought I'd share it here. Even Joe loved it, and he can be a little snobby when it comes to cooking. I know vegetable shortening isn't so good for you (and it's kind of gross), but I've found that pie crust just isn't as flaky without using at least a little.
Combination Butter and Shortening Crust:
2 1/2 cups all purpose flour
1 tsp salt
2 Tbsp sugar
3/4 cup unsalted butter, chilled and cut into 1/4 inch cubes
1/2 cup vegetable shortening
6 Tbsp ice water
Blend flour, salt, and sugar in processor. Add butter and pulse four times. Add shortening in tablespoon sized chunks, and pulse four more times. The mixture should resemble course cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple of times. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water until the dough just begins to clump together. Gather dough into a ball and flatten into a disk. Wrap in plastic and refrigerate for one hour (can be kept for up to 2 days). Soften slightly at room temperature before rolling.
I found the recipe online here. Instead of using a food processor, I did everything by hand using a pastry cutter, and it turned out great.