Recipe

Directions

In a large mixing bowl, stir together the flour and salt. Using a pastry blender, fork, or two knives, cut the shortening and butter into the flour mixture until the mixture has the consistency of small peas. Sprinkle the ice water over the mixture and mix until dough starts coming together, adding more water if necessary.

Using your hands, work the dough gently just until it starts to pull away from the sides of the bowl and can be formed into a 4-inch disk. Wrap and refrigerate the dough for at least 1 hour, or it can be frozen for later use.

For a 9-inch pie, roll out the dough on a lightly floured surface to form a 10-inch circle, about 1/8 inch thick. Roll out the dough into an 11-inch circle to make a 10-inch pie crust. Line the pie plate with the dough. The pastry should extend 1/8 inch beyond the edge of the pie plate. Crimp the edges or press with a fork to create a decorative pattern. Place the pie plate in the refrigerator and chill for 15 minutes.

To bake the crust, preheat the oven to 450°F. Prick the bottom and sides of the crust with the tines of a fork at ½ -inch intervals to prevent bubbles from forming while baking. Bake for 8 to 10 minutes, or until light golden brown. Cool on a wire rack.