Makes single crust for 9" pie
4 tablespoons unsalted butter, very cold
4 tablespoons shortening or coconut oil, very cold
1 and 1/2 cups all-purpose flour
1/4 teaspoon (heaping) table salt
1 teaspoon sugar
3 to 4 tablespoons ice water
Measure butter and shortening (or oil) and refrigerate until cold (you can pop it into the freezer for a few minutes). Place flour, salt, and sugar in the bowl of a food processor and pulse a few times to combine. Dice the cold butter and and shortening (or coconut oil) and add to food processor. Pulse for a few seconds until the butter and shortening are about the size of peas. With the machine running, slowly pour the ice water down the feed tube and pulse until dough begins to form a ball (you may not use all 4 tablespoons). Empty dough out onto a floured surface, roll lightly into a ball, gently flatten dough into a disc and wrap in plastic wrap. Refrigerate for half an hour (or up to 24 hours).
When ready to use dough, roll it out on a lightly floured surface, transfer to pie plate, flute as desired, prick all over with fork, and bake at 400 degrees until golden brown (if preparing for prebaked shell; or follow recipe instructions if using for a baked filling).
I have also made the crust using all coconut oil, no butter or shortening, 8 tablespoons total. See this post for more information.
Cook's notes: To keep dough from "melting" down into the pie plate while baking for prebaked shell, place dough into pie plate and flute as desired. Gently place a sheet of parchment paper on top of dough (use a sheet large enough to come up the sides), then fill with dried beans (maybe a cup or so) or pie weights. Bake until set; remove paper and beans, and bake for a few more minutes to brown.
Homemade Pie Crust may have been taken to some of these fun parties!
Homemade Apple Pie
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