Combination Butter and Shortening Pie Crust Recipe

How to make it

---

• In a cup of ice water, drop in pieces of shortening.
• Mix flour, salt, and sugar in a large bowl.
• Scatter cold butter and chilled shortening pieces over flour mixture. Cut butter and shortening into the flour mixture using pastry cutter or two forks. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.
• Sprinkle 6 tablespoons of ice water over flour mixture. Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together.
• Add up to 2 more tablespoons of ice water if the dough will not come together.
• Do not over-knead the dough!
• Divide the dough into 2 balls and flatten each into 4 inch wide disks. Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least 30 minutes, or up to 2 days before rolling out.
• After the dough has chilled in the refrigerator for at least 30 minutes, you can take it out to roll.
• If it is too stiff, you may need to let it sit for 10 minutes at room temperature before rolling.
• Sprinkle a little flour on a flat work surface and the top half of one of the disks of dough.
• Using a rolling pin, apply light pressure while rolling outwards from the center. Every once in a while you may need to use a metal spatula or a pastry scraper to gently lift under the dough to make sure it is not sticking to the rolling surface. Roll until you have a big enough piece of dough - place the pie tin or pie dish upside down on the dough and the dough should extend beyond the pan by at least 2 inches all around.
• When the dough has reached the right size and is about 1/8" thick, flour lightly and gently fold it in half and then in half again. Lift up the dough and place the folded point of the dough in the exact center of your pie dish. Gently unfold. Lift the edge of the dough with one hand while easing the pastry along the bottom of the dish with the other hand. Do not stretch the dough.
• If it tears, just mend it back together.
• If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Crimp the edges - you can use a fork or make a fluted edge.
• If you are making a double crust pie, roll out the second disk of dough. Use a pastry scraper to help gently roll the dough around the rolling pin. Unroll the dough from the rolling pin over the filled pie, centering the dough on the pie. Use a kitchen scissors to trim the overhang to an inch over.
• Roll the edge of the top piece of dough under the edge of the bottom piece of dough, press together.
• Finish the double crust by pressing against the edges of the pie with your finger tips to flute or with a fork.
• Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).
• Egg Wash
• A lovely coating for a pie can be achieved with a simple egg wash.
• 1 Tbsp heavy cream, half and half, or milk
• 1 large egg yolk
• Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.