Pie Crust

Instructions

1. Cut the butter into small cubes and place, along with the shortening, in the freezer for at least an hour before you start making the dough.
2. Preheat oven to 350°F. In a mixing bowl, combine the flour and salt.
3. Remove the butter and shortening from the freezer.
4. Using a pastry cutter, cut the cold butter and shortening into the flour mixture. Continue until the mixture resembles coarse crumbs with pea-sized pieces of butter and shortening.
5. Add the ice water to the flour mixture one tablespoon at a time, gently mixing with a fork after each addition.
6. Only add enough water for the dough to start coming together. This usually takes about 6-8 tablespoons, but be careful not to add too much water.
7. As the dough begins to come together, turn it out onto a lightly floured surface. Gently press the dough together with your hands, forming it into a ball. Avoid overmixing to keep the crust tender.
8. Divide the dough in half and flatten each half into a disk. Wrap each disk in plastic wrap.
9. Refrigerate the dough for at least 4 hours, preferably overnight. This rest period allows the gluten to relax and the fats to firm up, which will make the crust easier to roll out and result in a flakier texture.
10. When ready to use, remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly.
11. Roll out the dough on a lightly floured surface to your desired thickness and use it for your pie.