Pie Crusts (Makes Two)

Ingredients

• 2.5 cups All-purpose flour
• 1 teaspoon Salt
• 1 cup Cold unsalted butter, cut into cubes
• 0.5 cup Vegetable shortening, chilled
• 6 tablespoons Ice water (Approximately, add more if needed)

Instructions

1. 1In a large bowl, whisk together the flour and salt.
2. 2Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingers to cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This process should take about 5-7 minutes.
3. 3Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix.
4. 4Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
5. 5On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges as desired. Repeat with the second disc of dough.
6. 6Bake according to your pie recipe, or fill as desired. For a pre-baked crust, prick the bottom of the crust with a fork, line with parchment paper and pie weights, and bake at 375°F (190°C) for 15-20 minutes, or until golden brown. Remove the parchment paper and pie weights and bake for another 5 minutes to crisp the bottom.