In your food processor, pulse together flour, salt, and sugar.
Add butter and vegetable shortening, pulse until mixture resembles small pebbles or peas.
Add the ice water a tablespoon at a time, pulsing between each addition, until mixture is completely moistened and a ball of dough is formed.
Divide dough into two equal balls, press into 1" thick discs and wrap in plastic wrap. Refrigerate for at least 30 minutes.
When ready to use, unwrap dough onto a lightly floured surface. Roll the dough with rolling pin until it is about 2" wider than your pie plate.
Loosely wrap the dough around your rolling pin and unroll over your pie plate. Press down gently to ensure it's evenly placed. Trim the excess with a sharp knife and pinch the edges into a pretty pattern. Dock (pierce) the dough with a fork in several places.
This dough recipe makes enough for one double crust pie, or two single crust pies.
The butter and vegetable shortening need to be VERY cold. I like to put them in the freezer for about 15 minutes before using them.
Piercing the dough with the fork isn't completely necessary, but it does allow steam to escape while it's baking ensuring there are no air pockets and it bakes more evenly.
Calories are automatically generated. For best results calculate based on your exact ingredients.
Pie Crust Recipe https://www.mamalovesfood.com/pie-crust-recipe/