5 C. flour
Approx. teaspoon salt
1 tablespoon &: 1 teaspoon sugar
Combine the above ingredients for 15 seconds
22 tablespoons diced cold butter
5 tablespoons diced cold shortening
Add butter and shortening to flour mix. In mixer using a paddle mix on low speed until little balls form. It will look crumbly.
Approx. cup cold water
Pour cold water over the above all at once. Blend on low until it forms into a loose ball. Remove dough from bowl and cut into 4 pieces. Quickly shape each piece into a disc. Wrap in plastic wrap and chill for a least 1 hour to relax the gluten. At this point you may freeze the dough up to 3 months.
Remove dough from refrigerator. On parchment paper lightly sprinkled with flour you will place the dough in the center. Using a rolling pin roll the dough starting in the center and rolling away from you. Turn the parchment paper to turn your dough when you need to roll at another angle as the less handling the better. Once you have rolled dough in a circular shape you want to make sure it’s about 1 inches larger then your pie pan to allow for edges. If you do not roll a nice circular shape use a pastlry wheel or paring knife to cut around the dough removing the excess. You can not ball up and re-roll the pie crust as it will get very tough to roll and will remain that way when you eat it.
Using the rolling pin lift dough to drape over pie pan. Your dough should now be hanging over all edges of the pan. Gently lift the edges of the dough so the dough will sink down into the sides of the pie pan. You do not want to just push the dough in as it will stretch it and once baked will loose it’s shape.
To form a rim. With the remaining dough hanging over the sides of your pan quickly and gently fold over and tuck down inside the rim of the pie pan. No dough should be hanging over the pan at this point.
Using your index and middle fingers with your hand straight down you will press the dough down with your thumb between your fingers onto the rim of the pan. This will create the outer rim of the pie.
You may freeze the crust uncooked now for up to 3 months. Wrap tightly in plastic.
To pre bake your pie crust. Using a fork pierce several holes in the bottom only of the pie crust. Line the bottom with a small piece of foil and bake in a preheated 375 oven for 12 minutes. Remove the foil and bake about 15 more minutes. You will want the crust to be golden all around. If the dough still looks a little soft or translucent then you will need to bake a bit longer.
For using this crust in your favorite recipes follow your recipe for baking instructions.