Ingredients
2 1/2 cups all-purpose flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, cut into 1/2-inch pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water
Directions
Ask your child to measure the flour, sugar and salt into a gallon-size sealable plastic bag. Seal and shake the bag to combine.
Add the chilled butter pieces and shortening to the bag, then have your child press down on the bag with their palms.
The goal is to flatten the butter and shortening and coat them with flour to produce a flaky, layered crust.
Open the bag and add the ice water. Reseal, then press and shake until the dough holds together (add more water, if necessary).
For mess-free cooking with kids, mix up piecrust and other doughs in a sealable bag instead of a bowl.
Turn the dough onto a lightly floured surface and knead it together, then divide in half.
Flatten each half into a disk, wrap in plastic and chill for at least 30 minutes.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Line a 9-inch pie plate with the dough, trimming any extra from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie. Makes 1 double crust.
KIDS' COOKING SKILLS: Use this recipe as an opportunity to teach your child how to measure and mix ingredients.
