1 cup all-purpose flour
1/2 tsp salt
1/3 cup solid vegetable shortening
1/2 Tbs softened but not melted butter
2 Tbs ice water or more as needed
Cooking Instructions
In a large glass mixing bowl, combine the flour and salt. Using a hand pastry blender, sturdy fork, or two knives held together, cut the shortening and butter into the flour mixture until the mixture has the consistency of small peas. Sprinkle the ice water over the mixture and mix well until dough starts coming together, adding additional drops of water if necessary.
Continue mixing using your hands, work the dough until it starts to pull away from the sides of the bowl and can be formed into a small disk. Wrap dough in plastic wrap to prevent drying and refrigerate the dough for at least 1 full hour.
For a single 9-inch pie, roll out the dough on a lightly floured surface to form a 10-inch circle, about 1/8 inch thick. Line the pie plate with the dough. The pastry dough should extend about 1/8 inch beyond the edge of the pie plate. Crimp the edges or press with a fork to create a nice edge. Place the pie plate in the refrigerator and chill for about 20 minutes.
Bake your unfilled crust, in a 450°F preheated oven. Prick the bottom and sides of the crust with the tines of a fork at 1-inch intervals to prevent bubbles from forming while baking. Bake for 8 to 10 minutes, or until light golden brown. Cool on a wire rack.
