Step 1

Add flour, salt to a large mixing bowl.

Step 2

Add chilled shortening and butter and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.

Step 3

Add a tablespoon of water at a time until the dough begins to clump together--don't over mix. You may not need the entire 1/2 cup of ice water.

Step 4

Gently mold the dough into a ball, then divide it into 2 pieces. Press each piece gently with your hands into a flat disk.

Step 5

Cover each disk with plastic wrap and refrigerate the dough for 2 hours (or stick it in the freezer for 30 minutes).

Step 6

Dampen a large towel or cloth and lay it flat on your countertop. Place a large piece of parchment paper over it. Lightly flour both sides of the pie dough disc and set it on the parchment paper.

Step 7

Use your rolling pin to gently press the pie dough out into a large circle. Always start at the center of the crust, and work outwards. You want your dough to be thin, and about 1/2 inch larger then the diameter of your pie dish.

Step 8

Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan.

Step 9

Trim and crimp the edges or the crust.

Step 10

Follow your desired pie recipe for instructions on filling and baking your pie.

Step 11

OR, you can blind-bake your crust (pre-bake it), for use in recipes that require a baked pie shell (like pudding pies, such as my favorite Lemon Chiffon Pie).  See below for my tutorial and instructions on blind-baking a pie crust.