2 ½cups(312 g) unbleached all-purpose flour, plus extra for dusting work surface
1teaspoonsalt
2tablespoons(25 g) granulated sugar
⅔cup(126 g) vegetable shortening, chilled and cut into 1/4-inch cubes
6Tablespoons(85 g) unsalted butter, chilled and cut into 1/4-inch cubes
4 to 8tablespoonsice water
Instructions
In a large bowl, whisk together flour, salt and sugar. Add the chilled shortening and using a pastry cutter, or two forks, cut the shortening into the flour mixture until it resembles coarse sand. Next, add the cold butter cubes and cut the butter into the mixture until it resembles coarse crumbs, with bits about the size of small peas. If there are a few larger bits, it's okay (that bite of pie will be extra good).
Sprinkle the ice-cold water, one tablespoon at a time, into the bowl. With a rubber spatula, use a folding motion to mix. Once large clumps start to form, do not add any more water. I typically use about 6 tablespoons.
With your hands, form the dough into a large ball and transfer to a lightly floured work surface. Divide the dough into two equally-sized disks, about 6 inches in diameter.
Tightly wrap the discs separately in plastic wrap and refrigerate for at least 1 hour or up to 3 days.
Remove one pie dough from the refrigerator. If necessary, let it sit until it's malleable, but still cool to the touch. Unwrap the dough and place it on a floured work surface. Sprinkle a little flour on top of the dough and on your rolling pin.
With medium pressure, use your rolling pin to roll out the dough. Turn it every few rolls so it starts to form a circle. If it starts to get sticky, sprinkle a little flour on top and lift the dough to sprinkle some underneath (especially in the center). Once it is 12 inches in diameter, wrap the dough around the rolling pin and transfer it to a 9-inch pie plate.
Gently press the dough into the bottoms and sides of the pie plate. Trim any excess dough, leaving a little to hang off the edges. Flute the edges with your fingers or crimp it with a fork. Use as directed in your recipe. Keep second pie dough in the refrigerator until it's needed for a top crust or another recipe.
Notes
Helpful Tips
Use cold ingredients. I put my flour in the refrigerator for 10 minutes as well.
Avoid overworking the dough. Gluten will start forming in the flour and the butter will melt. This will result in a tough pie crust.
Use ice cold water. Put ice in a cup of water and stir it around until the ice melts. Measure your water 1 tablespoon at a time, stirring after each addition, when adding to the ingredients.
High altitude adjustments: If you are baking at high altitude or a dry climate, you will need more water to make up for the lack of moisture in the air and flour. You will likely need 8 or more tablespoons. Also, decrease sugar by 2 teaspoons as that affects the structure of baked goods.Store pie dough wrapped in plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 3 months. Defrost in the refrigerator overnight before using for a recipe.