Ingredients:

  • 1 ½ cups (192g) all-purpose flour, plus more for dusting
  • ½ teaspoon (3g) kosher salt
  • ½ cup (113g) unsalted butter, very cold, cut into ½-inch cubes
  • ¼ cup (60ml) vegetable shortening, very cold, cut into pieces
  • 5-7 tablespoons (75-105ml) ice water
  • Parchment paper or foil
  • Pie weights, dried beans, or rice

Instructions:

  1. In a food processor or large bowl, pulse/whisk together flour and salt.
  2. Pulse/cut in cold butter and shortening until the mixture resembles coarse crumbs. Visual Cue: Pea-sized pieces of butter should remain.
  3. Gradually add ice water, one tablespoon at a time, pulsing/mixing until the dough just comes together. Visual Cue: Dough should be slightly shaggy and not too wet.
  4. Gently flatten the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour. This is crucial for preventing shrinkage!
  5. On a lightly floured surface, roll out the dough into a 12-inch circle.
  6. Carefully transfer the dough to the pie plate, pressing it gently into the bottom and up the sides.
  7. Trim excess dough and crimp the edges decoratively.
  8. Chill the prepared crust for at least 30 minutes. This helps prevent shrinkage during baking.
  9. Preheat oven to 375°F (190°C). Line the crust with parchment paper or foil and fill with pie weights, dried beans, or rice. Bake for 20 minutes.
  10. Remove the parchment paper and weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Visual Cue: Golden and no longer doughy looking.
  11. Let the crust cool completely before filling.