Pie Crust Recipe
(Adapted from Martha Stewart's Pies and Tarts)
Makes two 8-10 inch tarts or single-crust pies, one 8-10 inch double-crust pie, or twelve 2 1/2 to 3 inch tartlets.
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup cold unsalted butter cut into small pieces
1/2 cup cold shortening (Crisco)
1/4 to 1/2 cup ice water
Put flour, salt and sugar in the bowl of a food processor. All ingredients should be cold. Ad the pieces of butter and the shortening and process for approximately 10 seconds or just until the mixture resembles coarse meal. (To mix by hand, combine the dry ingredients in a large mixing bowl. Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal).
Add ice water, drop by drop, through the feed tube of the processor while running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
Turn the dough out onto a piece of plastic wrap and form into a disc or flat circle. (If making a double crust pie, I split the dough into two pieces and form each one into a disc and wrap in plastic wrap so that each piece can be rolled separately.) Wrap the dough in the plastic wrap and set in a refrigerator to chill for at least one hour.
Roll the dough to form two 9-10 inch circles and place one in the bottom of a buttered pie pan. Add filling and place the second rolled out piece of dough on the top. Seal....Crimp....Bake...and Enjoy!