2 cups flour
1/4 tsp. salt
1 cup butter flavored Crisco
ice water (it must be icy cold)
Stir the salt into the flour. Add the shortening and use your hands to break it into small bits between the size of a pea and a marble. Once the shortening is all broken up, add ice water a couple tablespoons at a time. To avoid over mixing, I use my hands for this as well. Gently work your hands to the bottom of the bowl and then gently turn them over until the water is incorporated. Add more water until you get a dough that sticks together. It will not be a smooth dough. It should be somewhat shaggy or you added too much water. This recipe makes enough for a double-crusted pie or 2 single-crust pies. Carefully divide in 2 and wrap each ball of dough in plastic wrap. You should be able to marbleing of the shortning throughout the dough.
Continue folding up alternating strips in order to put strips underneath until you reach the edge.
Then crimp the edges and bake.
*To crimp the edges first cut off any excess that hangs more than 1/2 ince over the edge of the pan. Then Fold the dough up all around the edge to seal. Lastly, using 2 knuckles on one hand and a finger from the other crimp the edges by pushing the dough between your knuckles with your finger. (see picture)
At this point I usually brush with milk and sprinkle with sugar. Then I bake it.
It is also smart to cover the edges of the pie with foil to avoid over browning. The easiest way to do this is to fold a square of foil in fourths. Then cut a semi-circle out of the folded corner.
Unfold (there should be a circle opening) and place on the pie.
Remove foil the last 5-10 minutes of baking.
(If you look carefully you can see the flakes in the crust. Mmm!)
*Making a lattice crust really is not difficult, but it looks very impressive. It definitely is easier to explain in person than with words and pictures. If you want a one-on-one lesson just call or email me and I will gladly walk you through it.