An excellent basic pastry for both dessert and savory pies.
2 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup vegetable shortening
2 tablespoons butter, chilled
5 tablespoons ice cold water
- Sift together flour and salt into a bowl. Cut in shortening and butter until the size of small peas. Add up to 5 tablespoons water, a tablespoon at a time, until moistened. Use only enough water to allow pastry to form a ball. Mix gently then refrigerate for 15 minutes.
- After dough has chilled, roll to 1/8-inch thickness between pieces of wax paper, fold into quarters and ease into pie plate. Unfold, pressing firmly against the bottom and sides. Trim and crimp edges.
- For a baked pastry shell, prick sides and bottom with a fork then bake at 450°F (230°C) 8 to 10 minutes or until light brown. Cool completely before filling.
Makes enough pastry for 1 (9 to 10-inch) double crust pie.