A good pie crust is one of the foundational skills of American home baking, and Mary Ringlein’s method is the kind that gets passed down for a reason. The technique divides the shortening into two additions: the first cut in until the mixture looks like cornmeal, which coats the flour and prevents gluten development; the second cut in only until pea-sized pieces remain, which creates the flaky layers that shatter when you bite in. Cold water is added one tablespoon at a time. Makes enough for a two-crust or lattice pie.
Ingredients
2 c sifted all-purpose flour
1 tsp salt
⅔ c shortening (divided)
5–7 Tbsp cold water
Instructions
Sift together the flour and salt into a large bowl.
For extra-tender, flaky pastry: divide the shortening in half. Cut in the first half until the mixture looks like fine cornmeal. Then cut in the remaining half until pieces are the size of small peas.
Sprinkle 1 tablespoon of cold water over part of the flour mixture. Gently toss with a fork, then push to one side.
Sprinkle the next tablespoon of water over the dry part; mix lightly and push to the moistened part. Repeat until all the flour mixture is moistened.
Gather the dough with your fingers and form into a ball. For a 2-crust pie, divide in half.
On a lightly floured surface, flatten the ball slightly and roll to ⅛-inch thickness, rolling lightly from center outward.
Keep everything cold: Cold shortening and ice-cold water are the keys to flakiness. If your kitchen is warm, chill the bowl and shortening before you start.
