Pie Dough

Flour 3 LB

Crisco shortening 2 LB

Cold water 1 LB

Direction Pie Dough

  1. Sift the flour
  2. rub the shortening into the flour very quickly using a light touch tossing the fat and flour together until  a coarse crumb is reach
  3. Mix together the ice water and salt and sprinkle it over the flour mixture gradually combine using a few stroke until a mass forms . gently gather the dough into a smooth ball flatten into  a disk. whap the dough in plastic wrap and refrigerated for at least 2 hrs 24 hrs .the process conditions the dough by allowing the flour time to absorb moisture and for the gluten to relax.
  4. Pie dough will keep 2-3 days in the refrigerator or 1 month in the freezer.
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