- 1 stick salted butter , cut and and re-chilled
- 1 cup vegetable shortening
- 3 1/4 cups all purpose flour
- 1 egg , beaten
- 4-5 tablespoons ice cold water
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
In a large bowl combine flour and salt. Using a fork or pastry cutter work the shortening and butter into the flour until it resembles a coarse meal.
Add 4 tablespoons of cold water, vinegar, and egg. Gently mix together until just combined. Be especially careful not to over mix if you are using a food processor.
Separate the dough into half for deep dish pies if you like a thicker crust and thirds for regular pies. Form into balls and place into individual freezer bags. Flatten each one gently with a rolling-pin.
Store in the freezer until you are ready to use them. Chill the crust for at least 30 minutes even if you are using them that day. It makes the dough much easier to work with and results in a nice flaky crust.
When you are ready to form your crust, remove the dough from the freezer and allow to thaw for 15-20 minutes. Roll out on a lightly floured surface until its is about 1″ larger than your pie pan.
Carefully transfer the dough to the pie pan. Gently fold any stray edges under and pinch the edges working your way around the pan.