Basic Flaky Pie Crust

*Basic Flaky Pie Crust*
For a double crust pie, or two singles

This is my favourite version of pie crust.   I often double it and then freeze it for up to a month.  Wrap each disc in plastic cling film and then in foil.  Remove the pastry from the freezer and place in the refrigerator the day before you want to use it.  Works like a charm.

3 cups plain flour (420g)
1 TBS sugar
1 tsp salt
1/2 cup (4 ounces) cold unsalted butter, cut into small bits
1/2 cup cold vegetable shortening, cut into pieces (4 ounces)
1/2 cup cold water (125ml)

To make in food processor:  Tip the flour, sugar and salt into the bowl of a food processor.  Blitz a couple times to combine. Drop in the butter and pulse 5 or 6 times.  Fluff with  fork.  Drop in the shortening and repeat, also fluffing with a fork at the end.   Drizzle half the water over.  Pulse 5 or 6 times.  Fluff with a fork.  Add the remaining water, pulse 5 or 6 times more until the mixture begins to form large clumps.  Dump into a large bowl and test it's consistency.  Press some of it between your fingers.   If the dough seems a bit dry and not quite packable, add a tsp or two of more cold water and work in your fingertips.

To make by hand.   Tip the flour, sugar and salt into a bowl.  Whisk together.  Drop in the butter.  Cut it in with a pastry blender or rub in with your finger tips, until broken into the size of small peas.  Add shortening and continue to cut it in or rub it in until all the fat is in small pieces.   Drizzle half of the water over.  Toss well with a fork.  Add the remaining water, 1 1/2 to 2 TBS at a time, and continue to toss and mix, pulling the mixture up from the bottom of the bowl.  Dough made by hand often needs a bit more water.  If necessary add water 1 to 2 tsp at a time until the pastry can be packed.

Using your hand pack the pastry into two separate balls, just like you are making a snowball.  Knead lightly once or twice and then pat into 3/4 inch discs on a lightly floured work surface.  Wrap tightly in cling film and chill for at least half an your before proceeding as per your recipe for pie.
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