Bird Bakery Single Pie Crust

• 2 cups White Lily flour, plus additional for rolling
• 1/2 heaping teaspoon kosher salt
• 1 1/2 tablespoon sugar (superfine best)
• 1/8 cup (2 tablespoons) vegatable shortning, chilled
• 8 tablespoons very cold or frozen unsalted Plugra butter cut into1/4 inch cubes
• 4 tablespoons ice water, pluss slightly more if needed

1. Combile flour, salt and sugar in small bowl.
2. Place in food processor; add shortening and process until mixture is textureof coarse sand (about 10 seconds).
3. Scatter butter pieces evenly over flour mixture and pulse about 6 times, until consistency is that of coarse crumbs.
4. Remove to large bowl.
5. Sprinkle with ice water and knead until mixture becomes a sticky dough, adding liquid as needed to help hold together.
6. Roll into a ball, press into a disc, wrap in parchment, then plasltic wrap and place in platic storage bag. Refirgerate for at least an hour and up to 2 days before rolling our.

white lily flour, kosher salt, sugar, vegatable shortning, very cold, water

Taken from www.epicurious.com/recipes/member/views/bird-bakery-single-pie-crust-51572791 (may not work)