Step 1

Measure out 1/2 cup of water and add a few ice cubes. Stir and set aside.

Step 2

In a large mixing bowl, add the flour, sugar and salt. Whisk to combine.

Step 3

Add the cold butter and shortening and toss with your hands to coat with flour. Use a fork or pastry cutter to cut butter and shortening into the flour mixture until all the flour is coated and crumbly.

Step 4

Pour 4 tablespoons of the ice water into the mixture and stir gently with a rubber spatula or a wooden spoon. Add additional water 1 tablespoon at a time, stirring after each, until the dough comes together. Do not add too much water and do not overmix the dough.

Step 5

Turn dough out onto a floured workspace and form into a ball. Divide dough in half and flatten into two 1-inch thick disks. Tightly wrap both disks in plastic wrap and refrigerate for at least 2 hours or overnight.

Step 6

Measure out 1/2 cup of water and add a few ice cubes. Stir and set aside.

Step 7

Add flour, sugar and salt to a food processor and pulse 4-6 times.

Step 8

Add the cold butter pieces to the food processor and pulse until the mixture is crumbly, about 4-6 pulses. There should be chunks of butter remaining. Use a spoon to scrape the bottom of the food processor and bring some of the un-mixed flour to the top.

Step 9

Add the solid shortening pieces and pulse about 4-6 times. Again, there should be chunks of fat remaining. Scrape the bottom of the food processor again.

Step 10

Pour 4 tablespoons of the ice water into the mixture and pulse 4-6 times. Do not add chunks of ice, only scoop out the water.

Step 11

Add additional ice water 1 tablespoon at a time, pulsing after each, until the dough comes together. Do not add too much water and do not overmix the dough.

Step 12

Squeeze some of the dough together. If it sticks, stop adding water and move on. If it falls apart add another tablespoon of water and continue to pulse and test the dough. If you do add too much water, add mor flour a tablespoon at a time until the dough is no longer soft.

Step 13

Turn dough out onto a floured workspace and form into a ball. It will be crumbly at first, but don't be tempted to add more water.

Step 14

Divide dough in half and flatten into two 1-inch thick disks. Tightly wrap both disks in plastic wrap and refrigerate for at least 2 hours or overnight.

Step 15

Remove 1 disk from the refrigerator and place onto a floured work surface. Using a floured rolling pin, roll dough out into a circle that is 3-4" inches larger than your pie dish (12" inches for a 9" inch pie dish).

Step 16

Carefully roll the dough over the rolling pin, lift it up and un-roll it over the pie dish (or check out my other methods in the post above)

Step 17

Press the dough into the bottom and sides of the dish. Use a sharp knife or kitchen scissors to trim off the overhang. Use your fingers to crimp the rim.

Step 18

Second disk can be made into a second pie crust, or you can roll it out and cut it into thin strips to make a lattice cover for a pie.

Step 19

Fill and bake according to recipe directions.

Step 20

Take a fork and poke holes into the bottom of the crust. Wrap in plastic wrap and freeze for 30 minutes. The crust needs to be chilled to prevent it from shrinking while baking.

Step 21

For a partially baked crust: Preheat oven to 400F, positioning your oven rack in the center. Put a sheet of aluminum foil or parchment paper into the pie crust, letting in hang over the edges, and weigh bottom of the shell down with 2 Ibs. of dried beans, dry rice or pie weights.

Step 22

Bake in preheated oven for 15 minutes. Remove the crust from the oven and carefully take out the foil and weights. Return to oven and continue to bake for another 10-15 minutes, or until crust is lightly browned.

Step 23

For a fully baked crust: Preheat oven to 325F, positioning your oven rack in the center. Put a sheet of aluminum foil or parchment paper into the pie crust, letting in hang over the edges, and weigh bottom of the shell down with 2 Ibs. of dried beans or pie weights.

Step 24

Bake in preheated oven for 20-25 minutes. Remove the crust from the oven and carefully take out the foil and weights. Return to oven and continue to bake for another 10-15 minutes, or until crust is golden brown.