Pie Dough

Add flour, salt and chilled butter and shortening to large glass bowl.

Cut together with pastry knife until mixture is crumbly.

Add some ice water, just one tablespoon at a time, until the mixture starts to come together into a ball. (You may not need all of the ice water).

Handle the dough just enough to form it into a ball. If you “knead” it like bread, or overwork it, it will make for a tougher crust.

Divide the dough into two pieces and flatten each into a disc.

Cover the dough well with plastic wrap and refrigerate for at least 2 hours or up 24 hours. You can also freeze the dough. Place the wrapped disc of dough in a freezer zip-lock bag and freeze for up to three months. Thaw overnight in the fridge before using.

To Use:
Remove the pie crust from the fridge and dust both sides of it with a little bit of flour. Place on the parchment paper.

Use a rolling pin, gently press the pie crust out into a large circle. Start at the center of the crust and work outwards. Crust should be thin, and a little larger then the size of the pie tin.