Pie crust

By robtree

Ingredients

• Makes one 9-inch double-crusted pie
• 2 3/4 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 teaspoon sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces, chilled
• 4 tablespoons vegetable shortening, chilled
• 6 to 10 tablespoons ice water

Preparation

Step 1

Place flour, salt, and sugar in a large bowl; whisk to combine. Add butter and shortening to the flour mixture. Using a pastry cutter or two table knives, cut in the butter and shortening until the mixture resembles coarse meal. Gradually add ice water, mixing with a large fork, using just enough so the dough holds together.
Turn the dough out onto a lightly floured work surface. Divide dough in two. Place each piece on a sheet of plastic wrap. Grasping the ends of the plastic wrap with your hands, press the dough into a flat disc with your fists. Wrap in the plastic, and chill for at least one hour.