Basic Butter and Shortening Pastry Pie Dough
Ingredients (double for pies with top or lattice crusts)
4 to 5 Tbs ice cold water
1 and one half cups all-purpose flour
One fourth tsp salt
5 Tbs cold unsalted butter
4 Tbs cold shortening
For a two-crust pie, divide the dough into two portions, one slightly larger than the other, and use the larger part for the bottom crust.
All ingredients should be chilled. Measure flour and salt into a chilled bowl. Work in the shortening quickly and lightly, rubbing it in with the finger tips, or cutting it with a pastry blender, fork, or two knives held in the same hand, until the particles are the size of peas. Sprinkle with ice water, 1 tablespoon at a time, stirring it in with a fork, just until the particles are moistened and stick together. Cover the dough and chill for 30 minutes or longer before rolling.
To roll dough, dust a pastry board lightly with flour. Flatten the dough lightly. Roll it to one eighth to one fourth inch thick, from center to the edges, with a lightly floured rolling pin, using short strokes, to make a round 1 inch larger than the pie pan. Turn the dough to keep it round. Do not turn it over, but lift from surface occasionally. If the round splits at the edges, press together. Sprinkle the working surface with flour, as needed.
Line bottom of pie pan with dough, then fill with pie ingredients, leaving one inch over-hanging edge. With a knife trim edges of pie. Use second portion and prepare strips for the lattice top. Lay half the strips (one half inch in width) across the pie approximately one inch apart. Repeat process crossing the first later of strips. Trim the edges of the strips, moisten the edge of the pastry with water, and then fold edges of bottom crust over strips and press to seal.