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Directions
PIE CRUST:
In a large bowl, mix the flour and salt together. Cut butter into
1/4 inch slices. Using a pastry blender, cut the chilled shortening and butter into the flour and
salt mixture until it forms coarse crumbs. The crumbs should resemble tiny split peas. Sprinkle
the flour and fat mixture with 4 tbsp. of ice water. Gently mix, using a fork. If the crust seems
dry, add more water, one tablespoon at a time. Only add enough water to make the dough hold
together when a small piece is pinched between the fingers. Mix dough gently and quickly. Gather
dough to form a ball, but do not overwork it.
Cut the dough in two to form two balls,
one slightly larger than the other. Place the smaller ball of dough, which will be used as the
top crust, in the refrigerator. Flatten the larger ball of dough into a 4 to 6 inch disk and place
on a cool floured surface. Starting in the center, roll the crust outward. After every couple of
rolls, rotate the rolling angle about 45° until you have rolled all around the crust. Always start
rolling from the middle.
Check crust frequently to see if it is sticking to the surface.
If it begins to stick, dust lightly with flour. Do not use any more flour than necessary. Roll
crust until it is approximately 1/8 inch thick and 2 inches larger in diameter than an inverted
pie plate.
Transfer the crust by partially rolling the crust around the rolling pin and
gently lifting the crust on the pie plate. Be careful to center over the plate without stretching
the dough. Once it is properly placed, unroll the crust from the rolling pin. Gently press the
crust against the bottom and side of the pie plate. Trim the edges to about 1/2 inch, fold the
overhang under so the crust is flush with the edge of the pie plate and flute the edges.
Place in the refrigerator while rolling out the top crust.
Prepare the filling for
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