Pie Crust

(from Baking with Julia by Dorie Greenspan)

For two double-crust pies*

5 1/4 c. pastry flour or all-purpose flour,

1 Tbsp. kosher salt

1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces

1 3/4 c. solid vegetable shortening (11 ounces), chilled

1 c. ice cold water

Fix mixer with paddle attachment (or use a pastry blender).  Put flour and salt in bowl and mix.  Add butter and mix on low until it is cut into dry ingredients and the mixture looks coarse and crumbly.  Add shortening in small bits and continue to mix on low.  When the mixture holds together when a small bit is pressed between your fingers, add the water and mix only until it is incorporated.  Turn the dough out onto a work surface and fold it over on itself two or three times, just to finish the mixing and to gather it together.

Divide the dough into four equal balls and flatten into thick discs.  Wrap dough discs in plastic and refrigerate for 2 hours or as long as 5 days.  When dough is thoroughly firm and chilled, roll for pie crusts.
 
*to bake follow the recipe you are using the crust in.
 
For just one double crust pie*
 
2 1/2 & 1/8 cup of flour
1 1/2 tsp salt
3/4 cup of cold unsalted butter, cut into small pieces (3 ounces)
1/2  & 3/8 cup of solid vegetable shortening, chilled (5.5 ounces)
1/2 cup of ice cold water
 
Note:  an 1/8 of a cup is 2 tablespoons
 
 
 
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