Basic fruit or savory pie crust

Recipe from Easy Cook
29.10.09
Easy to make basic fruit or savory pie crust

Preparation time:20 mins

Total time: 50mins
Quantity: two 20- 23cm pie crusts

Ingredients:
2 cups all-purpose flour
A pinch of salt
½ cup vegetable shortening
½ cup cold butter
1 large egg
2 tsp white vinegar
2 tbs ice-cold water

Method:
1. Combine the flour and salt in a food processor mixing bowl.
2. Cut the vegetable shortening and butter into small chunks and add to the flour mixture.
3. Using a pastry blender blend the butter and shortening into the flour mixture until it has the consistency of damp sand.
4. Using a fork or wire whisk, beat the egg with the vinegar and water.
5. Slowly pour the egg mixture over the flour, stirring only until the mixture is moist. The dough should stick together and be able to hold the form of a ball.
6. Divide the dough into two balls and wrap each one in plastic wrap.
7. Smooth each ball of dough with a rolling pin so it forms a flat disc.
8. Chill them in the refrigerator for at least ½ an hour, maximum 3 days. (If it has been chilled for a long time, soften it slightly in the MWC before use.) To roll out the crust, unwrap one disc and place on a lightly floured surface. Roll the dough until the crust is the desired diameter (20-23cm) and thickness (usually 3 mm) and at least 2,5 cm wider than the pie plate.
9. Remove the plastic wrap and transfer the crust into the pie plate Carefully press the dough into the pie plate. For single-crust pies, crimp the edge decoratively, using your fingers or fork tines.

Freezing instructions: dough can be stored in the refrigerator for up to 3 days. If you wish to freeze the crust, first roll out the dough and line your pie plate. Once the crust is frozen, gently remove it from the pie plate and freeze in a large freezer bag for up to 3 months.