Master Pie Crust Recipe

Directions:

1. Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds. Transfer to a large bowl.
2. Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry. Press plastic wrap over surface of dough. Chill in the bowl at least 1 hour or over night.
3. For a single- or double-crust unbaked pie crust:.
4. Divide dough in half. Flatten each half into a disk. On a lightly floured surface, roll out 1 disk into a 13 -14 round. Roll over rolling pin and transfer to the pie dish. Pick up the edges and allow dough to slump inside the dish. Trim, leaving about 1 overhang. (For single-crust pie, fold overhang under and crimp edges.) Chill at least 1 hour or overnight.
5. For a blind-baked pie crust:.
6. Preaheat oven to 375°. Prick chilled crust in pie dish (see instructions, above) alll over with a fork. Line crust with foil or parchment paper. Fill with dried beans or pie weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce temperature to 350°. Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer. Let crust cool completely.