Ingredients: |
Ingredients: 2 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon salt 1 1/2 sticks (3/4 cup) cold butter, cut into pieces 1/2 cup vegetable shortening, cut into small pieces (Crisco) 2 tablespoons ice water 4 packages (4 serving size) chocolate pudding and pie filling (Jello) Frozen whipped dessert topping, thawed (Cool Whip) Chocolate curls (optional)
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Directions: |
Directions:In a large mixing bowl, sift together flour, sugar and salt. Add the butter and shortening pieces; use your fingertips to rub the butter and shortening into flour until mixture resembles fine crumbs. Add the water, 1 tablespoon at a time, adding just enough to make a dough that comes together. Do not overwork. Dough should be tacky, but not sticky. Roll dough into 2 balls. Flatten each ball into a disk; wrap with plastic wrap. Chill at least 1 hour. On a floured surface, roll out 1 portion of dough into a 12" circle, rotating dough a quarter of a turn after every roll. Lift dough gently and transfer to a 9" pie plate. Press into pie plate and crimp edges. Repeat with remaining dough to make another pie. Preheat oven to 450º. Line each piecrust with a double thickness of foil. Bake piecrusts for 8 minutes. Remove foil. Bake 6 to 8 minutes more or until golden. Cool completely. Prepare the chocolate pudding and pie filling according to package directions. Divide the filling between the 2 cooled crusts. Chill in the refrigerator according to package directions. Before serving, spoon whipped dessert topping over pie. Top with chocolate curls, if desired. |