Ernie's Flaky Twisted Pie Crust

Crust for the Amazing American Cherry Pie

This is a man's pie crust made by a man. It underlines the greatest cherry pie you may ever have. See Ernie’s Twisted Cherry Pie.
3 cups sifted all-purpose flour
1-1/2 teaspoons salt
1 cup and 2 tablespoons shortening
6 tablespoons cold water
1 In a stainless steel or ceramic bowl, combine flour and salt.

2 Cut-in shortening until fine, using a pastry blender, two knives cross-cutting, or fingers. Do not overwork. (A food processor on short pulses does a fair job.)

3 Sprinkle water over mix and toss with a fork. Add more water until dough can become a firm ball, neither crumbly dry (too little water) nor smooth and round (too much water).

4 Divide 60/40 into two balls, the larger for the bottom crust and smaller for the top crust.

5 With a rolling pin on a clean and dry surface (marble or stone is ideal), roll out larger ball of dough on lightly floured surface or between sheets of waxed paper until it is 1-inch larger than your inverted pie pan. Place dough into pie pan and keep cool while resting.

6 For top crust, roll out until it is large enough to fit over pie with at least a half-inch overhang on all sides, keep cool and rest for 5 minutes.

7 Bake pie according to Cherry Pie recipe's directions. (If you are only making a single crust shell for pre-baking, after shaping crust, prick all over with a fork and bake at 450 degrees for 15 minutes, using pie weights to keep crust from shrinking.)

9-inch pie, top and bottom crust  use metric
Notes NOTE Shortening produces a very flaky crust, but a combination of butter and lard produce a more flavorful one. For a cherry pie, before you make this crust, let fruit drain. The amount of liquid is critical. An extra tablespoon of water is required if you work with is wooden bowels. Beware. Put just enough water to absorb all loose flour, so the shortening/flour particulates are small and pea-sized. Do not overwork dough, or you will lose your flakiness.

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