Name: Flaky Piecrust
Yield: Makes a 10-inch deep-dish pie or open tart
Ingredients: 2 cups unbleached all-purpose flour, plus additional for rolling out dough; ¼ teaspoon sea salt; ½ teaspoon baking powder; 6-7 tablespoons ice-cold water; ½ cup plus 2 tablespoons organic trans fat-free shortening (I like to use Spectrum® brand), chilled in the refrigerator for 1 hour

Preparation info

Makes a
10
deep-dish pie or open tart

Difficulty
Medium

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

This recipe for delicious, flaky crust calls for organic, trans fat-free shortening, so you can enjoy your next pie or quiche with less guilt. Our customers do: We’ve been voted Best Quiche by the readers of Connecticut Magazine many times, and I’m sure that our lovely crusts contribute to this honor.

Ingredients

2 cups unbleached all-purpose flour, plus additional for rolling out dough
¼ teaspoon sea salt
½

Method

Measure the flour, salt, and baking powder into the bowl of a food processor fitted with a metal blade. Cover and pulse 5 times. Using your fingers, scoop out 15 small pieces of the cold shortening and scatter them over the flour. Cover and pulse about 10 times until the mixture looks like coarse cornmeal. Sprinkle 6 tablespoons of the cold water evenly over the mixture,

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