This is enough pastry for two 9 or 10-inch single crust pies or one 9 or 10-inch double crust pie. I like to make the entire recipe even when I am only making a single pie, that way I can freeze the second half for another pie. Of course it is easy enough to cut the recipe in half, if you prefer. This recipe is adapted from Room For Dessert by David Lebovitz.
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons butter, cold and cut into 1/2-inch cubes
4 tablespoons cold vegetable shortening, such as Crisco
6 to 8 tablespoons ice water
1. In the bowl of an electric mixer with the paddle or in a food processor, mix flour, salt and sugar until combined.
2. Scatter the butter and shortening over. Mix or pulse until the fat is broken into a random assortment of pieces, from the size of peas to large gravel.
3. Sprinkle with 6 tablespoons of the ice water. Mix or pulse until the dough begins to mass together. If necessary, add additional water 1 teaspoon at a time until the dough holds together when pressed with your fingers.
4. Shape the dough into 2 balls; flatten into 2 discs. Wrap in plastic wrap and refrigerate for at least 1 hour.
To make ahead: Dough may be refrigerated for 2 days or frozen for 2 months.
5. For a 9 1/2 or 10 inch pie: Roll out one disk of dough into a 13 to 14-inch circle on a lightly floured board. Fold in half and place in pie dish. Unfold the dough, centering it and gently press it snugly into the dish with your fingers. Fold over edges and crimp. For best results, freeze for about 30 minutes. Bake as desired in recipe or pre-bake.
6. To prebake or blind bake: Line pastry with foil and pie weights. Bake in lower part of oven at 375 degrees for 20 minutes or until bottom begins to brown. Remove foil and weights and continue baking for another 10 to 13 minutes or until pastry is golden. Be careful the last 2 minutes. It goes from tan to brown very quickly. Cool completely before filling. .