Pie Crust

For Best Results:

Refrigerate the dough overnight. It will roll out just like regular wheat crust.

For a Flakier Crust:

The recipe calls for 2/3 cup shortening. For a flakier crust, use 1/3 cup chilled butter and 1/3 cup chilled shortening. Just put both in the refrigerator or even the freezer. Remove and slice the butter into ¼ inch thick pieces and follow instructions using a dough cutter. The shortening will be cold but doesn’t freeze like the butter will.