1 9 inch pie pan
1 1/4 c. flour
1/4 tsp. salt
2 Tbsp. shortening (chilled)
4 Tbsp. cold unsalted butter (chilled)
3 to 5 Tbsp. ice water
1. In a large bowl, mix the flour and salt together.
2. Cut chilled butter and shortening into small pieces.
3. Put butter and shortening into flour mixture and blend (with potato masher) only until it forms coarse crumbs.
4. Sprinkle the mixture with 3 tablespoons of ice water and gently mix together using a fork.
5. If the dough seems dry, add more ice water, one tablespoon at a time. Only add enough water to make the dough hold together. If it holds together when you pinch a small piece with your fingers you have added enough water.
6. Gather the dough and form a ball. Be careful to not overwork the dough. Optional: If your dough is a little warm, refrigerate it for a few minutes to make it easier to work with.
7. Flatten the ball of dough into a 4 to 6 inch disc and place on a cool, lightly floured surface.
8. Starting in the center of the flattened disc, roll outwards with a rolling pin. Sprinkle the dough lightly with flour when it shows signs of sticking.
9. Roll crust to approximately 1/8 inch in thickness and 2 inch in diameter larger than an inverted pie plate. (First time = not very good at this :D)
10. To transfer the crust to the pie plate, partially wrap the crust around the rolling pin and gently lift the crust onto the pie plate.
11. Once it is in place, unroll the crust from the rolling pin.
12. Gently press the crust against the bottom and sides of the pie plate.
13. Trim the overhang to about half an inch.
14. Fold the overhang under so that it is flush with the rim of the pie plate.
15. Flute the edge to finish it. Place the finished crust in the refrigerator for 30 minutes before baking or filling.
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