Makes two 9-inch pie crusts or one 9-inch covered pie crust
1 teaspoon white sugar
1 teaspoon salt
½ cup shortening
½ cup butter (cold)
1/3 cup + 1 tablespoon ice water (plus a little more if needed)
Instructions
1. Put about 1 cup water and ice in a glass and set aside.
2. In a medium size bowl, combine flour, sugar, and salt and whisk together to combine.
3. Cut shortening into small chunks and add to dry ingredients.
4. Cut cold butter into small chunks and add to dry ingredients.
5. Blend in food processor or with pastry cutter. When you are through, some of the fat should remain in pea sized pieces and the rest should be reduced to coarse crumbs.
6. Pour 1/3 C + 1 tablespoon ice water into a measuring cup, and then drizzle over the mixture.
7. Combine until the dough just comes together. If the dough is not coming together, add 1 tablespoon water at a time until it just comes together. The dough should still look rough, not smooth.
8. Press together with your hands and then divide into two portions. Press each portion into a round flat disk and cover tightly to refrigerate for at least 30 minutes or up to two days before rolling out.
9. Dough can also be wrapped air-tight and frozen for up to 6 months. If frozen, then thaw completely before rolling out.
from Joy of Cooking
