Servings: 2
Prep Time: 10 minutes
Total Time: 20 minutes
1. This makes two pie crusts.
2. Mix the flour and salt together in a large bowl. Add the butter and shortening.
3. Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK).
4. Measure 1/2 cup of ice cold water in a cup. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps.
5. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
6. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!
7. Proceed with the pie per your recipe’s instructions.