What is Shortening? Your Secret Weapon for Tender Bakes

👩‍🍳 Instructions

1. 1

   Combine Dry Ingredients: In a large bowl, whisk together the flour and salt until well combined. This ensures the salt is evenly distributed.
2. 2

   Cut in Shortening: Add the cold, cut-up shortening to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the shortening into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Avoid overworking it, as warmth from your hands can melt the shortening.
3. 3

   Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing lightly with a fork or your hands until the dough just comes together. Be careful not to add too much water; the dough should be moist enough to hold together but not sticky. It's okay if there are still some dry bits.
4. 4

   Form Discs: Divide the dough in half. Gently form each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. Chilling the dough is crucial for relaxing the gluten and firming the shortening, which contributes to flakiness.
5. 5

   Roll Out Dough: On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. If making a double-crust pie, repeat with the second disc for the top crust.
6. 6

   Blind Bake (Optional, for single-crust pies): For blind baking, prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 400°F (200°C) for 15 minutes. Remove weights and parchment, then bake for another 5-10 minutes, or until lightly golden. Let cool before filling.