Slurry Pie Crust
2 cups all-purpose flour, divided
6 tablespoons ice water
1 teaspoon cider vinegar
2 tablespoons powdered sugar
1/2 teaspoon salt
7 tablespoons vegetable shortening
Mix 1/2 cup flour, water, and vinegar, whisking to form a slurry.
Combine remaining flour, sugar, and salt in a large bowl; cut in
shortening with a pastry blender or 2 knives until mixture resembles
coarse meal. Add slurry; toss with a fork until mixture is moist. Divide
dough in half. Gently press each half into a 4-inch circle on plastic
wrap; cover with plastic wrap. Roll 1 dough half, still covered, into a
12-inch circle. Roll other dough half, still covered, into an 11-inch
circle. Chill dough 10 minutes or until plastic wrap can be easily
removed. Put the larger circle into the pie pan, use the smaller one for
the top.
Pastorio