2 1/2cupsall-purpose flour, measured with a light hand via the scoop and level method
6Tablespoonsunsalted butterchilled and cut into chunks
Add flour, salt to a large mixing bowl.
Add chilled shortening and butter and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.
Add a tablespoon of water at a time until the dough begins to clump together--don't over mix. You may not need the entire 1/2 cup of ice water.
Gently mold the dough into a ball, then divide it into 2 pieces. Press each piece gently with your hands into a flat disk.
Cover each disk with plastic wrap and refrigerate the dough for 2 hours (or stick it in the freezer for 30 minutes).
Dampen a large towel or cloth and lay it flat on your countertop. Place a large piece of parchment paper over it. Lightly flour both sides of the pie dough disc and set it on the parchment paper.
Use your rolling pin to gently press the pie dough out into a large circle. Always start at the center of the crust, and work outwards. You want your dough to be thin, and about 1/2 inch larger then the diameter of your pie dish.
Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan.
Trim and crimp the edges or the crust.
At this point you have two options:
Follow your desired pie recipe for instructions on filling and baking your pie.
OR, you can blind-bake your crust (pre-bake it), for use in recipes that require a baked pie shell (like pudding pies, such as my favorite Lemon Chiffon Pie). See below for my tutorial and instructions on blind-baking a pie crust.
Don't miss the tips and tricks for perfect pie crust (with photos) listed above in the post. Also, blind baking tips are listed below! (Lemon sour cream pie is great for blind baking or see more pie recipes listed above the recipe card!)Adapted from Sally's Baking Addiction.