Flaky Pie Crust
The Gourmet Farm Girl 

This recipe is easy to make especially if you have a food processor.
The dough does need to be chilled so allow at least 60 minutes to chill and an additional 30 minutes after rolling out

Single crust pie

1 ½ cups all purpose flour
¼ t salt
1/8 t baking powder
8 T unsalted butter, cold and cut into ½ inch cubes
2 T Vegetable shortening, cold
2-4 T Ice water

Double recipe for a two-crust pie

In the large bowl of a food processor add the flour, salt and baking powder; pulse for 10 seconds to shift

Add the cold butter and shortening and with quick pulses mix the dough till it resembles coarse corn meal and there are no pieces of butter larger than a pea

Add half of the cold water and pulse 5-6 times till the dough begins to hold together, add more if needed; the dough should hold together when a small amount is pressed together

Do not allow the dough to form a ball in the bowl; do not over process or the dough will be tough

Turn the dough out onto a lightly floured surface; press together into a ball, flatten into a disk shape; wrap in plastic and refrigerate for 1 hour before using

The dough can be made ahead and kept refrigerated for up to 3 days
Or wrap in freezer bag and freeze for up to one month
Let dough warm to room temperature before using

When ready to roll out; flour a surface and lightly flour your rolling pin

Roll out pastry to 1/8-1/4 inch thickness to fit pie dish; crimp and seal the edges; prick the bottom of the shell with a fork; cover and chill for 30 minutes

When ready to bake; heat oven to 400 degrees; weigh down with pie weights, or dried beans to keep it from puffing up; cover the pie crust with a sheet of foil or parchment paper to prevent the edges form burning. Bake for 15 minutes

If making for the Strawberry Pie Recipe; let the pie crust cool before adding the strawberry/jello mixture to the shell   

ENJOY your pie!