Solid vegetable shortening works just fine for this super-quick crust. But if you're willing to go old-school, you can always substitute lard for all or part of the shortening.
Makes crust for four 12-inch pizzas
- 5 cups all-purpose flour
- 1 cup vegetable shortening
- 1½ teaspoons salt
- ½ cup ice-cold water
- 1 egg, beaten
In a large bowl, pour flour and whisk to break up any lumps. Add shortening and salt to the bowl and work ingredients together with two knives or a pastry blender. Continue cutting and blending until mixture resembles pea-sized granules.
Add cold water and egg to the mixture and stir. Work with hands until mixture is well blended and holds together in a ball. Divide ball into four equal portions.
On a well-floured surface, roll each portion into a circle large enough to cover the bottom and sides of a 12″ pizza or tart pan. (If you aren't making four pizzas, place any extra dough in reseal-able plastic bags and refrigerate for later use.) Use pizza crust as directed in recipe.