Perfect Pie Crust

Makes one 9-inch deep-dish pies crust

Whatcha Need

• 1-1/2 cups (6.125 ounces/180 grams) all purpose flour
• 1 Tablespoon granulated sugar
• 1/2 teaspoon sea salt
• 6 Tablespoons cold unsalted butter cubed
• 3 Tablespoons cold shortening, cubed
• 1/4 cup ice water plus more if needed

Whatcha Do

1. In a food processor, pulse the flour, sugar, and salt 3 or 4 times to blend.
2. Add the cubed butter and shortening; pulse until the mixture resembles coarse meal, about 8 to 10 pulses.
3. Add 1/4 cup of ice water and pulse another 4 or 5 times until mixture forms a rough dough. If needed, add more ice water 1 tablespoon at a time until dough comes together.
4. Remove dough to a lightly floured work surface and gently shape it into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
5. On a lightly floured surface, roll dough into a 13-inch circle about 1/8 inch thick. Transfer to a 9-inch deep-dish pie pan and crimp the edges. Chill prepared pie shel for 30 minutes before filling and baking.

Note:

For fruit pies, prick the bottom and sides of the shell, line it with parchment paper, fill it with pie weights or dried beans, and par-bake in a preheated oven for about 10 minutes. Cool before adding the filling.