The Colder...The More Flaky...Secret Flaky Pie Crust Recipe

California's North West region is a wonderful place to live because of the diversity of Seasons at my driving pleasure. North East has the most rich Fall season when the canyons are filled with beautiful Aspen trees striking a pose of brilliant golds, reds and greens amongst the gray and white bark.

It is also a time when the weather changes from just plain hot to comfortable nights with a fire, jammies, cuddling under a blanket and eating a warm piece of pie...Ala mode of course.

I require myself to lose 10 pounds every year so I can lug around a 10 pound Winter coat for 4 months without the feel of guilt. I love pie and cake, fudge and cookies, warm stews and soups and of course a pot roast with potatoes. I love this time of year and I love to cook and bake, I am almost giddy.

When I picture a pie cooling on a window sill, my picture always ends with the pie running off in the hands of the old man down the road...cartoon version of course. The smell of the warm fruit and a flaky crust can drive anyone with a tooth for pie insane.

Apple, cherry, pumpkin or pecan...the crust is as important as the filling itself. Every great cook can tell you that the colder the butter, shortening or cream...the more flaky the crust. Yet I hear of a lot of people still bringing the butter or shortening to room temperature, when asked...easier to mix. Well it is time to invest in a kitchenaid has been my response time and time again.

My recipe includes both shortening and heavy cream and the best results for this recipe is that both ingredients be ice-cold...I let the cream sit in a bowl of ice in the refridgerator for an hour prior to and up until I add it, the shortening is stored in my refridgerator so it is always cold.

This recipe makes a 9-inch double crust. If only needing a single crust, freeze the other 1/2 for later use.

•  2 1/4 cups all-purpose flour
• 2 tsp. sugar
• 1/2 tsp. salt
• 1 cup vegetable shortening, chilled
• 5-6 Tbsp ice-cold heavy cream or evaporated milk, more or less as needed

1. In a large bowl, sift flour, sugar and salt.  With tips of fingers pinch shortening into flour mixture, should look like a bowl of peas.  Tossing mixture with a fork add cream a tablespoon at a time until dough holds together when gently pressed.  With lightly floured hands gather dough into a flat round, cover bowl with plastic wrap and refrigerate 45 minutes-optimal time would be overnight.

2. On a lightly floured surface divide dough into two balls one slightly larger than other.  Cover and refridgerate smaller ball.  Press large ball into a disk, with a rolling pin roll into a 12-inch circle, rotating dough as you go and keeping thickness between a 1/4 and 1/8 inch.

3. Fold dough in 1/2 and then into quarters; gently place in pie plate so the point of the crust is in center of pan.  Unfold and press crust into pan and trim excess dough down to 1/2 inch flap.  For single crust pie, crimp edge.  Proceed with top crust per individual pie recipe, refrigerate bottom as needed.