Pie Crust

2.5 c flour

1 tsp salt

6 tbs butter, cold and cubed

2/3 c shortening, cold and cubed

1/2 c ice water

Cut butter into dry ingredients, add water and turn dough. Fold over onto itself onto a floured board, repeat until it comes together, and divide. Refrigerate 2 hours and up to 5 days. After refrigerating, roll out one crust at a time.

Blind Baking: Run the poking tool over the pie crust. Oven at 375, line lined pie plate with parchment and fill with weights. Bake 15 minutes. Remove pie weights and parchment. If you need a fully baked pie crust, bake until the bottom crust is golden brown, about 14–15 minutes longer. For a partially baked pie crust (if you’re baking the pie once it is filled, like a quiche), bake until the bottom crust is just beginning to brown, about 7–8 minutes.