MY FAVORITE PIECRUST

Contributed by Tamalin Christen

• 2 cups all purpose flour (plus more for rolling out dough)
• 1/2 teaspoon salt
• 8 tablespoons cold shortening
• 6 tablespoons cold butter
• 1/3 cup ice water (or more if needed)

Whisk or sift together the flour and salt. Add shortening and butter and blend with pastry cutter (or food processor could be used...pulse to blend). Bits of butter and shortening should remain. Gently stir in the ice water. Add just enough water to hold ingredients together. When you can gather the dough up into a ball, stop handling it.

To make 2 pie shells (I can get 3 shells from this recipe, but I tend to roll the crust pretty thin), divide the dough evenly and carefully form each piece into a round disk. Do not knead dough. On a lightly floured surface, carefully roll out the dough from the center out. Try not to stretch the dough. Roll the dough into a circle of at least 1/8" thickness or less. Use a dusting of flour as needed to prevent sticking. Fold dough circle in half, and then in half again. Carefully place it in the pie plate and unfold. Firmly but carefully press the dough into the pan. There should be an approximate 2 inch overhang around the edge. Trim edge as evenly as possible, tuck dough under around edge, and use a fork to press down, or crimp edge by using the thumb and forefinger. Chill the crust before baking. This helps to ensure that the crust will be tender and flaky. I try to chill for at least 30 minutes.

If baking a double crust pie, trim edges of lower crust closer to the edge of the pie plate, fill and place the other crust on top. Tuck the overhang underneath the lower crust and crimp. To allow steam to escape during baking, prick with knife, or make fancy patterns with whatever cutting tool you like. Bake as directed.

Note:
Just shortening or just butter could be used rather than a combination of both. I think that a dough made with shortening is flakier, and a dough made with butter tastes better, so I combine the two.