Primary Single Pie Crust Recipe

In a medium bowl, whisk collectively the flour and salt.

Add the shortening, working it in until the mixture is evenly crumbly.

Add the butter to the flour mixture, and work it in roughly alongside together with your fingers, a pastry cutter, or a mixer. Don’t be too thorough; the mixture must be very uneven, with giant chunks of butter in among the many many smaller ones.

Add 2 tablespoons of water, and toss to combine.

Toss with adequate additional water to make a chunky mixture. It must barely preserve collectively whilst you squeeze a handful, though the remainder might look pretty dry.

Type the dough proper right into a disk about 1″ thick, and refrigerate it for half-hour or longer; this resting interval permits the flour to absorb the water, making the dough easier to roll out. While you decide to let the dough chill longer than half-hour allow it leisure at room temperature for 10 to fifteen minutes sooner than rolling, to allow the butter to soften up a bit.

If you happen to’re “in a position to roll,” take away the dough from the fridge. Roll the dough to the dimensions needed (about 12″ for a 9″ pie). Place it in a pie pan, and refrigerate it if you put collectively your filling.

Fill and bake your pie as directed inside the recipe. Retailer unbaked pie dough, well-wrapped, inside the fridge for 2 days or inside the freezer for as a lot as 2 months.